Buch, Englisch, 186 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 387 g
Buch, Englisch, 186 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 387 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-2105-9
Verlag: Springer
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.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
1. Dry-ripened chorizo
Irma Caro, Félix Fernández-Soto, and Javier Mateo
2. SobrasadaGema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Ángel Pérez-Álvarez, Alfredo Teixeira and José M. Lorenzo
3. BotifarraJacint Arnau, Josep Dolcet, and Maria Dolors Guàrdia
4. Morcilla de Burgos
Eva María Santos, Ana Díez, Isabel Jaime, Rafael González, and Jordi Rovira
5. Salchichón
José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José M. Lorenzo, and Juana Fernández-López
6. Androlla and Botillo
Rubén Domínguez, Mirian Pateiro, Paulo C.B. Campagnol, Marcelo Rosmini, Paulo E.S. Munekata, Alfredo Teixeira, and José M. Lorenzo
7. Dry-cured hamRubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Álvarez, Eva María Santos, Marco Antonio Trindade, Paulo E. S. Munekata, and José M. Lorenzo
8. Dry-cured lacónLaura Purriños, Roberto Bermúdez, Daniel Franco, José M. Lorenzo, and Javier Carballo
9. Dry-cured loinRubén Domínguez, Mirian Pateiro, María Elena Sosa-Morales, Jorge Felipe Reyes, Adriana Pazos, Gema Nieto, Paulo E.S. Munekata, and José M. Lorenzo
10. Dry-cured cecina
Natalia Ordóñez Gutiérrez, Irma Caro, and Javier Mateo
11. Salame Felino
Enrico Novelli, and Emanuela Zanardi
12. Bresaola
Pasquale De Palo, and Aristide Maggiolino13. Pepperoni
Aristide Maggiolino, and Pasquale De Palo
14. Coppa
Chiara Aquilani, and Carolina Pugliese
15. Lukanka
Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, and Svetoslav Dimitrov Todorov
16. Sucuk
Güzin Kaban, Zeynep Feyza Yilmaz Oral, and Mükerrem Kaya
17. Pastirma
Mükerrem Kaya, Zeynep Feyza Yilmaz Oral, and Güzin Kaban
18. AlheiraAlfredo Teixeira, Rubén Domínguez, Jorge Felipe Reyes, José M. Lorenzo, Marco Antonio Trindade, and Sandra Rodrigues
19. Chouriça de carneAlfredo Teixeira, Rubén Domínguez, Andrea Carla da Silva Barretto, Javier F. Rey, José M. Lorenzo, and Sandra Rodrigues
20. Entremeada and Paia de ToucinhoMarta Laranjo, Miguel Elias, Luís Patarata, and Maria João Fraqueza
21. Salpicão and Paio
Maria João Fraqueza, Marta Laranjo, Miguel Elias, and Luís Patarata
