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220511 ||| eng |
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|a 9781071621035
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| 100 |
1 |
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|a Lorenzo, José Manuel
|e [editor]
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| 245 |
0 |
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|a Production of Traditional Mediterranean Meat Products
|h Elektronische Ressource
|c edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata
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| 250 |
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|a 1st ed. 2022
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| 260 |
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|a New York, NY
|b Humana
|c 2022, 2022
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| 300 |
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|a XI, 186 p. 55 illus., 52 illus. in color
|b online resource
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| 505 |
0 |
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|a Dry-ripened chorizo -- Sobrasada -- Botifarra -- Morcilla de Burgos -- Salchichón -- Androlla and Botillo -- Dry-cured ham -- Dry-cured lacón -- Dry-cured loin -- Dry-cured cecina -- Salame Felino -- Bresaola -- Pepperoni -- Coppa -- Lukanka -- Sucuk -- Pastırma -- Alheira -- Chouriça de carne -- Entremeada and Paia de Toucinho -- Salpicão and Paio.
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Domínguez, Rubén
|e [editor]
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| 700 |
1 |
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|a Pateiro, Mirian
|e [editor]
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| 700 |
1 |
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|a Munekata, Paulo E.S.
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 490 |
0 |
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|a Methods and Protocols in Food Science
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| 028 |
5 |
0 |
|a 10.1007/978-1-0716-2103-5
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-1-0716-2103-5?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 641.3
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| 082 |
0 |
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|a 664
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| 520 |
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|a 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
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