Production of Traditional Mediterranean Meat Products (Hardcover, 1st ed. 2022)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Methods and Protocols in Food Science
Release date:	April 2022
First published:	2022
Editors:	Jose Manuel Lorenzo • Ruben Dominguez • Mirian Pateiro • Paulo E. S. Munekata
Dimensions:	254 x 178mm (L x W)
Format:	Hardcover
Pages:	186
Edition:	1st ed. 2022
ISBN-13:	978-1-07-162102-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-07-162102-5
Barcode:	9781071621028

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