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22 of 22 people found the following review helpful:
5.0 out of 5 stars
Handbook of Fermented Meat and Poultry-the textbook for a professional sausage maker.,
By Stanley Marianski (Florida, USA) - See all my reviews
This review is from: Handbook of Fermented Meat and Poultry (Hardcover)
This is a large one volume professional reference on fermented meat and poultry. The book consists of fifty chapters, each written by a well known and respected authority in a particular field. This is a collaborative effort composed by the internationally respected editorial team and the book is an authoritative reference on the subject. The book covers topics like Meat Fermentation Worldwide: History and Principles, Raw Materials, Microbiology and Starter Cultures for Meat Fermentation, Sensory Attributes, Semidry-fermented Sausages, Dry-fermented sausages, Fermented Meats and Poultry, Safety of Fermented Meat Products and Processing Sanitation and Quality Assurance. Definitely not a beginner's book but the valuable textbook for a professional sausage maker or an advanced hobbyist.
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Handbook of Fermented Meat and Poultry by Fidel Toldr? (Hardcover - September 1, 2007)
$245.00 $188.01
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