Production of Traditional Mediterranean Meat Products (Methods and Protocols in Food Science)

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 aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.

• | Author: José Manuel Lorenzo, Ruben Dominguez, Mirian Pateiro, Paulo Munekata
• | Publisher: Humana
• | Publication Date: May 13, 2022
• | Number of Pages: 197 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1071621025
• | ISBN-13: 9781071621028