Salami: Practical Science and Processing Technology is a one of a kind reference covering all types of salami products from around the world and includes all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes to obtain products which are safe to eat and produced in an efficient manner. It's a comprehensive resource that combines a scientific and hands-on approach useful to those in the industry as well as students in meat science. The purpose of this book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control and research and development managers. Provides food safety summaries at the end of each chapterIncludes detailed information on the composition and function of raw meat, additives, and technologiesPresents recipes to describe how salami is produced by linking theory and science with the process of making salami to avoid faulty products and how to control food safety etc. INDICE: Meat Product TechnologySemi-cooked and Fermented Cooked SalamiRaw Fermented non-heat treated SalamiSemi-cooked and Fully Cooked Fermented SalamiNonfermented SalamiSpreadable raw fermented salami
- ISBN: 978-0-12-809598-0
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 200
- Fecha Publicación: 01/08/2016
- Nº Volúmenes: 1
- Idioma: Inglés