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Handbook of Fermented Meat and Poultry
Handbook of Fermented Meat and Poultry
by Fidel Toldrá
Edition: Hardcover
Price: $233.03
43 used & new from $149.76

27 of 27 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., July 22, 2009
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.


Meat products handbook: Practical science and technology (Woodhead Publishing in Food Science, Technology and Nutrition)
Meat products handbook: Practical science and technology (Woodhead Publishing in Food Science, Technology and Nutrition)
by Gerhard Feiner
Edition: Hardcover
Price: $303.95
7 used & new from $303.95

2 of 2 people found the following review helpful
5.0 out of 5 stars Meat Products Handbook - the book for the professionals., July 22, 2009
A great reference on making a variety of meat products and sausages. What's notable is that it is written by only one person - a qualified Master Butcher, Gerhard Feiner. Books of that size and quality are normally written by a team of collaborators and each of them writes a particular chapter. The meat technology section covers topics such as meat composition and additives, the biochemistry of meat, additives, curing, nitrites, quality and safety issues. The rest of the book is dedicated to making hams and bacons, fresh and cooked sausages, fermented sausages, head cheeses and blood sausages and many other products. The author does not list detailed recipes but rather presents basic rules for making quality products that originate in many countries. This is not a beginner's book, but rather a comprehensive guide on processing different meat products. The book does not reflect any personal experiences of the author, but is based on standards and rules of meat science. It is written by the professional for the professional. Meat Products Handbook is of immense value for meat plant managers or college students pursuing a degree in meat science. An advanced hobbyist will also be able to further enrich his knowledge.


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