Production of Traditional Mediterranean Meat Products
| 企業作者: | |
|---|---|
| 其他作者: | , , , |
| 總結: | XI, 186 p. 55 illus., 52 illus. in color. text |
| 語言: | 英语 |
| 出版: |
New York, NY :
Springer US : Imprint: Humana,
2022.
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| 版: | 1st ed. 2022. |
| 叢編: | Methods and Protocols in Food Science,
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| 主題: | |
| 在線閱讀: | https://doi.org/10.1007/978-1-0716-2103-5 |
| 格式: | 電子 電子書 |
書本目錄:
- Dry-ripened chorizo
- Sobrasada
- Botifarra
- Morcilla de Burgos
- Salchichón
- Androlla and Botillo
- Dry-cured ham
- Dry-cured lacón
- Dry-cured loin
- Dry-cured cecina
- Salame Felino
- Bresaola
- Pepperoni
- Coppa
- Lukanka
- Sucuk
- Pastırma
- Alheira
- Chouriça de carne
- Entremeada and Paia de Toucinho
- Salpicão and Paio. .