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Production of Traditional Mediterranean Meat Products / edited by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata

Material type: materialTypeLabelE-bookSeries: (Methods and Protocols in Food Science , 2662-9518).Publisher: New York, NY : Springer International Publising, 2022Edition: 1st edition 2022.Description: 1 recurso en línea (XI, 186 páginas) : 55 ilustraciones, 52 ilustraciones a color.ISBN: 9781071621035.Subject: Industria cárnica | Mediterráneo (Región)Online resources: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
Contents:
Dry-ripened chorizo -- Sobrasada -- Botifarra -- Morcilla de Burgos -- Salchichón -- Androlla and Botillo -- Dry-cured ham -- Dry-cured lacón -- Dry-cured loin -- Dry-cured cecina -- Salame Felino -- Bresaola -- Pepperoni -- Coppa -- Lukanka -- Sucuk -- Pastırma -- Alheira -- Chouriça de carne -- Entremeada and Paia de Toucinho -- Salpicão and Paio. .
Summary: 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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
LIBRO-E NO PRÉSTAMO LIBRO-E NO PRÉSTAMO Madrid Digital Acceso Electrónico (UEM) Ciencias e Ingeniería TS1960 2022 EB (Browse shelf(Opens below)) Acceso electrónico eBook.20122802
Total holds: 0

Dry-ripened chorizo -- Sobrasada -- Botifarra -- Morcilla de Burgos -- Salchichón -- Androlla and Botillo -- Dry-cured ham -- Dry-cured lacón -- Dry-cured loin -- Dry-cured cecina -- Salame Felino -- Bresaola -- Pepperoni -- Coppa -- Lukanka -- Sucuk -- Pastırma -- Alheira -- Chouriça de carne -- Entremeada and Paia de Toucinho -- Salpicão and Paio. .

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.

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