Handbook Of Fermented Meat And Poultry 2Ed (Hb 2015) Hardcover

Handbook of Fermented Meat and Poultry 2Ed (Hb 2015) likely serves as a comprehensive and updated reference guide detailing the science, technology, and practical applications involved in the production of fermented meat and poultry products. This second edition probably covers a wide range of topics, including the microbiology of fermentation, starter cultures, processing techniques, quality control, safety aspects, and the characteristics of various traditional and novel fermented meat and poultry items from around the world. 1 Aimed at food scientists, researchers, and industry professionals, this handbook would provide in-depth information on the principles and practices essential for the successful and safe production of these specialized food products.