LEADER 04400nam 2200625 450 001 996197316103316 005 20230721004030.0 010 $a1-282-13689-5 010 $a9786612136894 010 $a0-470-37643-0 010 $a0-470-37634-1 035 $a(CKB)1000000000687189 035 $a(EBL)468565 035 $a(SSID)ssj0000354285 035 $a(PQKBManifestationID)11298715 035 $a(PQKBTitleCode)TC0000354285 035 $a(PQKBWorkID)10302857 035 $a(PQKB)11250755 035 $a(MiAaPQ)EBC468565 035 $a(OCoLC)232611817 035 $a(EXLCZ)991000000000687189 100 $a20160816h20072007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of fermented meat and poultry /$feditor, Fidel Toldra? [and seven others] 210 1$aAmes, Iowa :$cBlackwell Publishing,$d2007. 210 4$dİ2007 215 $a1 online resource (575 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1477-4 320 $aIncludes bibliographical references and index. 327 $aHandbook of Fermented Meat and Poultry; Contents; Contributors List; Preface; Part I. Meat Fermentation Worldwide: History and Principles; 1. A Historical Perspective of Meat Fermentation; 2. Production and Consumption of Fermented Meat Products; 3. Principles of Curing; 4. Principles of Meat Fermentation; 5. Principles of Drying and Smoking; Part II. Raw Materials; 6. Biochemistry of Meat and Fat; 7. Ingredients; 8. Additives; 9. Spices and Seasonings; 10. Casings; Part III . Microbiology and Starter Cultures for Meat Fermentation; 11. Microorganisms in Traditional Fermented Meats 327 $a12. The Microbiology of Fermentation and Ripening13. Starter Cultures: Bacteria; 14. Starter Cultures: Bioprotective Cultures; 15. Starter Cultures: Yeasts; 16. Starter Cultures: Molds; 17. Genetics of Microbial Starters; 18. Influence of Processing Parameters on Cultures Performance; Part IV. Sensory Attributes; 19. General Considerations; 20. Color; 21. Texture; 22. Flavor; Part V . Product Categories: General Considerations; 23. Composition and Nutrition; 24. Functional Meat Products; 25. International Standards: USA; 26. International Standards: Europe; 27. Packaging and Storage 327 $aPart VI. Semidry-fermented Sausages28. U.S. Products; 29. European Products; Part VII. Dry-fermented Sausages; 30. Dry-fermented Sausages: An Overview; 31. U.S. Products; 32. Mediterranean Products; 33. North European Products; Part VIII. Other Fermented Meats and Poultry; 34. Fermented Poultry Sausages; 35. Fermented Sausages from Other Meats; Part IX. Ripened Meat Products; 36. U.S. Products; 37. Central and South American Products; 38. Mediterranean Products; 39. North European Products; 40. Asian Products; Part X. Biological and Chemical Safety of Fermented Meat Products 327 $a41. Spoilage Microorganisms: Risks and Control42. Pathogens: Risks and Control; 43. Biogenic Amines: Risks and Control; 44. Chemical Origin Toxic Compounds; 45. Disease Outbreaks; Part XI. Processing Sanitation and Quality Assurance; 46. Basic Sanitation; 47. Processing Plant Sanitation; 48. Quality Control; 49. HACCP; 50. Quality Assurance Plan; Index 330 $aAn internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aMeat$xPreservation$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aMeat$xPreservation 615 0$aFermentation 676 $a664.9028 676 $a664/.9028 702 $aToldra?$b Fidel 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197316103316 996 $aHandbook of fermented meat and poultry$91971028 997 $aUNISA