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

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Örtmek 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

İçerik tablosu

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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Dil İngilizce ● Biçim PDF ● Sayfalar 186 ● ISBN 9781071621035 ● Dosya boyutu 8.5 MB ● Editör José Manuel Lorenzo & Rubén Domínguez ● Yayımcı Springer US ● Kent NY ● Ülke US ● Yayınlanan 2022 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 8360955 ● Kopya koruma Sosyal DRM

Aynı yazardan daha fazla e-kitap / Editör

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

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