An 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.
- ISBN10 1322243905
- ISBN13 9781322243900
- Publish Date 1 January 2014 (first published 11 September 2007)
- Publish Status Active
- Out of Print 14 April 2015
- Publish Country US
- Publisher John Wiley and Sons Ltd
- Imprint Wiley-Blackwell
- Edition Revised ed.
- Format eBook
- Pages 534
- Language English