José Manuel Lorenzo & Rubén Domínguez: Production of Traditional Mediterranean Meat Products (PDF) < الهندسة الكيميائية < الهندسة / التقنيات < علوم < آخر الأخبار

José Manuel Lorenzo & Rubén Domínguez
Production of Traditional Mediterranean Meat Products [PDF ebook]

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غلاف José Manuel Lorenzo & Rubén Domínguez: Production of Traditional Mediterranean Meat Products (PDF)

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.

€117.69

قائمة المحتويات

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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لغة الإنجليزية ● شكل PDF ● صفحات 186 ● ISBN 9781071621035 ● حجم الملف 8.5 MB ● محرر José Manuel Lorenzo & Rubén Domínguez ● الناشر Springer US ● مدينة NY ● بلد US ● نشرت 2022 ● للتحميل 24 الشهور ● دقة EUR ● هوية شخصية 8360955 ● حماية النسخ DRM الاجتماعية

المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر

José Manuel Lorenzo Rubén Domínguez Mirian Pateiro Paulo E. S. Munekata

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