Production of Traditional Mediterranean Meat Products

Production of Traditional Mediterranean Meat Products

Dades bibliogràfiques
Autor corporatiu: SpringerLink (Online service)
Altres autors: Lorenzo, José Manuel (Editor), Domínguez, Rubén (Editor), Pateiro, Mirian (Editor), Munekata, Paulo E.S (Editor)
Sumari:XI, 186 p. 55 illus., 52 illus. in color.
text
Idioma:anglès
Publicat: New York, NY : Springer US : Imprint: Humana, 2022.
Edició:1st ed. 2022.
Col·lecció:Methods and Protocols in Food Science,
Matèries:
Food science.
Food Science.
Accés en línia:https://doi.org/10.1007/978-1-0716-2103-5
Format: Electrònic eBook
Taula de continguts:
  • 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. .

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