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Production of Traditional Mediterranean Meat Products

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Production of Traditional Mediterranean Meat Products/ edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.
other author:	Lorenzo, José Manuel.
Description:	XI, 186 p. 55 illus., 52 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food science. -
Online resource:	https://doi.org/10.1007/978-1-0716-2103-5
ISBN:	9781071621035

Production of Traditional Mediterranean Meat Products
Production of Traditional Mediterranean Meat Products[electronic resource] /edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata. - 1st ed. 2022. - XI, 186 p. 55 illus., 52 illus. in color.online resource. - Methods and Protocols in Food Science ,2662-9518. - Methods and Protocols in Food Science ,.

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. .

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.

ISBN: 9781071621035

Standard No.: 10.1007/978-1-0716-2103-5doiSubjects--Topical Terms:

1179759
Food science.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Production of Traditional Mediterranean Meat Products
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