Dry-Cured Meat Products (Publications in Food Science and Nutrition) [Hardcover]

Fidel Toldr? (Author), Wai-Kit Nip (Editor)

Book Description

ISBN-10: 0917678540 | ISBN-13: 978-0917678547 | Publication Date: December 27, 2004 | Edition: 1

meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

Editorial Reviews

From the Back Cover

Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world. These meat products, which have a high variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products.

This book presents the latest developments in dry-cured meat products, from raw materials and manufactures to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods.

This book will be valuable as a reference work for basic/applied scientists and food technologies working in quality control and R&D in the meat industry. It will also serve as a text for advanced undergraduate and graduate students.

About the Author

Fidel Toldrá, Ph.D., Instituto de Agroquímica y Tecnología de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.

Product Details

• Hardcover: 244 pages
• Publisher: Wiley-Blackwell; 1 edition (December 27, 2004)
• Language: English
• ISBN-10: 0917678540
• ISBN-13: 978-0917678547
• Product Dimensions: 9.3 x 6.9 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,321,050 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

0 of 3 people found the following review helpful:

4.0 out of 5 stars Dry-cured meat products, May 14, 2007

By 

Graciela Mendez (Hoffman Estates, IL, USA) - See all my reviews
(REAL NAME)   

This review is from: Dry-Cured Meat Products (Publications in Food Science and Nutrition) (Hardcover)

I think this is a good book, but I was expecting it to be a little bit more detailed and with more formulas for different dry-cured products.