Salami : practical science and processing technology
著者
書誌事項
Salami : practical science and processing technology
Academic Press, an imprint of Elsevier, c2016
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注記
Includes index
内容説明・目次
内容説明
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
目次
Meat and fat1. Meat and fat2. Biochemistry of meat3. Definitions
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami - non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
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