Dry-cured meat products
著者
書誌事項
Dry-cured meat products
（Publications in food science and nutrition）
Food & Nutrition Press, c2002
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety
目次
1. Introduction: A Historical Perspective. 2. Description of Main Muscle Characteristics.
3. Manufacturing of Dry-Cured Hams.
4. Principles of Dry-Fermented Sausage Making.
5. Fermentation and Starter Cultures.
6. Characterization of Proteolysis.
7. Characterization of Lipolysis and Other Enzymatic Reactions.
8. Flavor Development.
9. Nutritional Defects and Preventive Measures.
12. Safety Aspects.
13. Economic and International Aspects.
Index
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