| 書目名稱 | Fermented Meats | | 編輯 | G. Campbell-Platt,P. E. Cook | | 視頻video | http://file.papertrans.cn/343/342018/342018.mp4 | | 圖書封面 |  | | 描述 | 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 fermentation depends on the interaction of a number of environmental and microbio- logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are awar | | 出版日期 | Book 1995 | | 關(guān)鍵詞 | bacteria; chemistry; environment; food; food technology; microbiology; toxin | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2163-1 | | isbn_softcover | 978-1-4613-5904-3 | | isbn_ebook | 978-1-4615-2163-1 | | copyright | Springer Science+Business Media Dordrecht 1995 |
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