| 書目名稱 | Production of Traditional Mediterranean Meat Products |
| 編輯 | José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun |
| 視頻video | http://file.papertrans.cn/760/759300/759300.mp4 |
| 概述 | Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts |
| 叢書名稱 | Methods and Protocols in Food Science |
| 圖書封面 |  |
| 描述 | .This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture..??Authoritative and cutting-edge,?.Production of Traditional Mediterranean Meat Products?.aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions. . |
| 出版日期 | Book 2022 |
| 關(guān)鍵詞 | Meat products; Mediterranean products; Dry-cured; Manufacture process; Traditional Products |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-0716-2103-5 |
| isbn_softcover | 978-1-0716-2105-9 |
| isbn_ebook | 978-1-0716-2103-5Series ISSN 2662-950X Series E-ISSN 2662-9518 |
| issn_series | 2662-950X |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
|Archiver|手機版|小黑屋|
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