Dry-Cured Meat Products
By Fidel Toldrá and Wai-Kit Nip
Dry-Cured Meat Products Book PDF, Such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures in different areas of the world. These meat products, which have a wide variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products. Dry-Cured Meat Products PDF presents the latest developments in dry-cured meat products, from raw materials and manufacture to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods.
|File Size||11 MB|
|Join Our Telegram Channel|
|Browse All Books||Veterinary Books|