Production of Traditional Mediterranean Meat Products [E-Book] / edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.
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 b...
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Personal Name(s): | Domínguez, Rubén, editor |
Lorenzo, José Manuel, editor / Munekata, Paulo E.S., editor / Pateiro, Mirian, editor | |
Edition: |
1st edition 2022. |
Imprint: |
New York, NY :
Humana Press,
2022
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Physical Description: |
XI, 186 pages 55 illustrations, 52 illustrations in color (online resource) |
Note: |
englisch |
ISBN: |
9781071621035 |
DOI: |
10.1007/978-1-0716-2103-5 |
Series Title: |
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Methods and Protocols in Food Science
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Subject (LOC): |
- 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. .