by Fidel Toldra (Author), Fidel Toldr (Author), Fidel Toldra (Author), Toldra (Author), Fidel Toldra (Author)
Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for advanced undergraduate and graduate students.
Format: Pop up
Pages: 260
Edition: 1
Publisher: John Wiley & Sons
Published: 07 Dec 2004
ISBN 10: 0917678540
ISBN 13: 9780917678547