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Fermented Meats
Geoffrey Campbell-Platt
€ 116.35
FREE Delivery in Ireland
Description for Fermented Meats
Paperback. Num Pages: 242 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 158 x 235 x 19. Weight in Grams: 414.
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by ... Read more
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by ... Read more
Product Details
Format
Paperback
Publication date
2013
Publisher
Springer-Verlag New York Inc. United States
Number of pages
242
Condition
New
Number of Pages
242
Place of Publication
New York, NY, United States
ISBN
9781461359043
SKU
V9781461359043
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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