Kniha Salami Gerhard Feiner

Salami

Practical Science and Processing Technology

Jazyk: Angličtina
Väzba: Brožovaná
Dostupnosť: U vydavateľa na objednávku
Odosielame za 28-34 dní
86.54
Salami: Practical Science and Processing Technology is a one of a kind reference covering all types...

Informácie o knihe

Jazyk
Angličtina
Väzba
Kniha - Brožovaná
Vydalo
2016
Stránok
230
EAN
9780128095980
ISBN
0128095989
Enbook ID
02983780
Hmotnosť
374
Rozmery
152 x 212 x 12

Kompletný popis

Salami: Practical Science and Processing Technology is a one of a kind reference covering all types of salami products from around the world and includes 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 to obtain products which are safe to eat and produced in an efficient manner. It’s a comprehensive resource that combines a scientific and hands-on approach useful to those in the industry as well as students in meat science. The purpose of this 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 chapterIncludes detailed information on the composition and function of raw meat, additives, and technologiesPresents recipes to describe how salami is produced by linking theory and science with the process of making salami to avoid faulty products and how to control food safety etc.

Mohlo by vás zaujímať

Salami

Gerhard Feiner
86.54

Les Paul - 70 Years

Julien Bitoun
32.51
34.47

Koji Alchemy

Rich Shih
23.37
212.10
69.74
308.87

French Patisserie

Ferrandi Paris
47.15

Mouthfeel

Mouritsen
54.22
20.62

Wiccapedia

Leanna Greenaway
13.74
2 128.16
111.99

The Art of Fermentation

Sandor Ellix Katz
25.24
15.32

The Talent Code

Daniel Coyle
13.35

Zákazníci, ktorí si kúpili túto knihu, kúpili tiež

Salumi

Michael Ruhlman
29.27

Charcuterie

Michael Ruhlman
27.79

Charcuterie Diary

PETER J BOOTH
59.92
19.44
14.33

Home Charcuterie

Paul Thomas
20.62

Noma 2.0

René Redzepi
70.43

Gastronomy of Italy

Anna Del Conte
31.13

Momofuku

David Chang
26.71

Math for the Professional Kitchen

The Culinary Institute of America (CIA)
35.06
41.65
51.67

Noma

René Redzepi
59.13