Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 36, Formulations for Fermented Sausages with Health Attributes / Diana Ansorena and Iciar Astiasaran

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Material type: Text

TextPublication details: United States: CRC Press (Taylor & Francis), 2012Edition: Second editionDescription: 1 online resource (14 pages)Content type:

text

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computer

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online resource

ISBN:

9781439850237

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 004095 (Browse shelf(Opens below))	Available

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Previous	EBCH 004092 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 33, Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits	EBCH 004093 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 34, Mold-Ripened Sausages	EBCH 004094 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 35, Ecosystem of Greek Spontaneously Fermented Sausages	EBCH 004095 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 36, Formulations for Fermented Sausages with Health Attributes	EBCH 004096 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 37, Turkish Pastirma: A Dry-Cured Beef Product	EBCH 004097 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 38, Chinese Fermented Meat Products	EBCH 004098 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 39, Sucuk: Turkish Dry-Fermented Sausage	Next

Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) Includes bibliographical references

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