Fermented Meat Products: Health Aspects
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface to the Series -- Preface -- List of Contributors -- 1: Fermented Meat Products - An Overview -- 2: Current Status of Fermented Meat Production -- 3: Technology of Fermented Meat Products -- 4: Traditional Production of Fermented Meats and Related Risk -- 5: Game Meat Fermented Products - Food Safety Aspects -- 6: Sheep and Goat Fermented Meat Products-Health Aspects -- 7: Hurdle Technologies in Fermented Meat Pr…
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- Full title :Fermented Meat Products : Health Aspects
Summary
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface to the Series -- Preface -- List of Contributors -- 1: Fermented Meat Products - An Overview -- 2: Current Status of Fermented Meat Production -- 3: Technology of Fermented Meat Products -- 4: Traditional Production of Fermented Meats and Related Risk -- 5: Game Meat Fermented Products - Food Safety Aspects -- 6: Sheep and Goat Fermented Meat Products-Health Aspects -- 7: Hurdle Technologies in Fermented Meat Production -- 8: Microbial Ecology of Fermented Sausages and Dry-cured Meats
9: Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits -- 10: Foodborne Pathogens of Fermented Meat Products -- 11: Protective Cultures and Bacteriocins in Fermented Meats -- 12: Autochthonous Starter Cultures -- 13: Probiotics in Fermented Meat Products -- 14: Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Meat Products -- 15: Microbial Spoilage of Fermented Meat Products -- 16: Chemical and Sensorial Properties of Fermented Meat Products -- 17: Fermented Meats Composition-Health and Nutrition Aspects
18: Chemical Hazards in Fermented Meats -- 19: Biogenic Amines in Fermented Meat Products -- 20: Fat Content of Dry-cured Sausages and its Effect on Chemical, Physical, Textural and Sensory Properties -- 21: Lipid Oxidation of Fermented Meat Products -- 22: HACCP in Fermented Meat Production -- 23: Official Controls of Raw Meat Fermented Sausage Production -- Index
Edition Statements
- Publication Date:2016
Publication Statements
- Publisher(s):CRC Press
- Place of Publication:Portland
- Language:eng
- Publication Date:2016
Notes
IMD-Felder maschinell generiert
The Physical Object
- Description:1 Online-Ressource (573 Seiten)
Edition Identifiers
- ISBN:9781498733045, 1498733042
- oclc:on1020707838
- Dewey Decimal:664.9
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