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Handbook of fermented meat and poultry / / editor, Fidel Toldrá [and seven others]
| Handbook of fermented meat and poultry / / editor, Fidel Toldrá [and seven others] |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2007 |
| Descrizione fisica | 1 online resource (575 p.) |
| Disciplina |
664.9028
664/.9028 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-282-13689-5
9786612136894 0-470-37643-0 0-470-37634-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook 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
12. 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 Part 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 41. 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 |
| Record Nr. | UNISA-996197316103316 |
| Ames, Iowa : , : Blackwell Publishing, , 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Scienza della carne : produzione, lavorazione, conservazione, qualita e valore nutritivo delle carni / R. A. Lawrie
| Scienza della carne : produzione, lavorazione, conservazione, qualita e valore nutritivo delle carni / R. A. Lawrie |
| Autore | Lawrie, Ralston Andrew |
| Edizione | [Ed. italiana a cura di Roberto Chizzolini] |
| Pubbl/distr/stampa | Bologna : Edagricole, 1983 |
| Descrizione fisica | XVI, 348 p. : ill. ; 25 cm |
| Disciplina | 664.9028 |
| Altri autori (Persone) | Chizzolini, Roberto |
| Soggetto topico |
Carne - Tecnologia alimentare
Carni - Lavorazione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991000302889707536 |
Lawrie, Ralston Andrew
|
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| Bologna : Edagricole, 1983 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNISA-996210336403316 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNINA-9910139752403321 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNINA-9910830349303321 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||