Salami: Practical Science And Processing Technology

Paperback | July 21, 2016

byGerhard Feiner

not yet rated|write a review
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.

Pricing and Purchase Info

$132.32 online
$137.95 list price
In stock online
Ships free on orders over $25

From the Publisher

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...

Gerhard Feiner has many years of experience in the industry. He started out with a Butcher apprenticeship and then obtained his Master Butcher degree in Austria. He then went on to be a Production Manager and Factory Manager in Austria, New Zealand and China. Dr. Feiner completed a post-graduate study of meat processing technology and ...
Format:PaperbackDimensions:230 pages, 8.75 × 6.35 × 0.68 inPublished:July 21, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128095989

ISBN - 13:9780128095980

Look for similar items by category:

Customer Reviews of Salami: Practical Science And Processing Technology

Reviews

Extra Content

Table of Contents

  1. Meat Product Technology
  2. Semi-cooked and Fermented Cooked Salami
  3. Raw Fermented non-heat treated Salami
  4. Semi-cooked and Fully Cooked Fermented Salami
  5. Nonfermented Salami
  6. Spreadable raw fermented salami