Fermented meats

by Campbell-Platt, Geoffrey Cook, P. E.

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Title Statements

Full title :Fermented meats / edited by G. Campbell-Platt and P.E. Cook.

Edition Statements

Publication Date:1995.

Publication Statements

Publisher(s):Blackie Academic & Professional
Place of Publication:London
Language:eng
Publication Date:1995.

The Physical Object

Description:xii, 242 pages : : illustrations ; : 25 cm

Edition Identifiers

ISBN:075140201X, 9780751402018
oclc:ocm33279999
LC Classification:TX601
Dewey Decimal:664.902

1. The structure, composition and preservation of meat / R. Lawrie -- 2. Fermented meats -- a world perspective / G. Campbell-Platt -- 3. Historical aspects of meat fermentation / P. Zeuthen -- 4. Bacterial fermentation of meats / L. Krockel -- 5. Fungal ripened meats and meat products / P.E. Cook -- 6. Starter cultures for meat fermentation / B. Jessen -- 7. Stable and safe fermented sausages world-wide / L. Leistner -- 8. Flavour chemistry of fermented sausages / R. Dainty and H. Blom -- 9. Fungal toxins in raw and fermented meats / J.J. Pestka -- 10. Fermented meat production and consumption in the European Union / S. Fisher and M. Palmer.

Subjects

Aliments -- Microbiologie Aufsatzsammlung Fermentation Fleisch Fleischprodukt Food -- Microbiology Gegorenes Lebensmittel Meat Meat -- Preservation Microbiogy Microbiological Techniques Viande -- Conservation