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Dry‐Cured Meat Products [2004]
- 1
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Introduction: A Historical Perspective
- 7
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Description of Main Muscle Characteristics
- 27
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Manufacturing of Dry‐Cured Ham
- 63
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Principles of Dry‐Fermented Sausage‐Making
- 89
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Fermentation and Starter Cultures
- 113
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Characterization of Proteolysis
- 135
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Characterization of Lipolysis
- 153
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Flavor Development
- 173
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Nutritional Properties
- 189
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Effect of Raw Materials and Processing on Quality
- 211
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Main Defects and Preventive Measures
- 221
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Safety Aspects
- 233
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Economic and International Aspects
- 239
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Index
- i
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Frontmatter