Fermented meats
Auteur :
Campbell-Platt, Geoffrey
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461359043
Date de publication :
22 mars 2013
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts.