Salami

Practical Science and Processing Technology

Nonfiction, Science & Nature, Technology, Machinery, Food Industry & Science
Cover of the book Salami by Gerhard Feiner, Elsevier Science
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Author: Gerhard Feiner ISBN: 9780128096802
Publisher: Elsevier Science Publication: July 26, 2016
Imprint: Academic Press Language: English
Author: Gerhard Feiner
ISBN: 9780128096802
Publisher: Elsevier Science
Publication: July 26, 2016
Imprint: Academic Press
Language: English

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.

The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.

  • Provides food safety summaries at the end of each chapter
  • Includes detailed information on the composition and function of raw meat, additives, and technologies
  • Presents recipes on how salami is produced by linking theory and science with the process of making salami
  • Describes how to avoid faulty products and control food safety, etc.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.

The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.

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