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Production of Traditional Mediterranean Meat Products. 2022 ed.
・ISBN 978-1-0716-2105-9 paper EUR 119.99
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| 著者・編者 | Lorenzo, Jose Manuel / Dominguez, Ruben / Pateiro, Mirian / Munekata, Paulo E.S. (eds.), |
|---|---|
| シリーズ | (Methods and Protocols in Food Science) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2022 |
| ページ数 | 186 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-86423＞ |
解説
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.
Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.