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Thread: Handbook of Fermented Meat and Poultry

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    Thumbs up Handbook of Fermented Meat and Poultry

    Handbook of Fermented Meat and Poultry
    by Fidel Toldra



    Pages: 576
    Publisher: -
    Edition: 2007
    Language: English
    ISBN: 978-0813814773

    Description

    An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.


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    Last edited by Motoko; 30th September 2012 at 04:33 AM.
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