Bøker av F Toldra

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated.

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts.