Production of Traditional Mediterranean Meat Products
| Erakunde egilea: | |
|---|---|
| Beste egile batzuk: | , , , |
| Gaia: | XI, 186 p. 55 illus., 52 illus. in color. text |
| Hizkuntza: | ingelesa |
| Argitaratua: |
New York, NY :
Springer US : Imprint: Humana,
2022.
|
| Edizioa: | 1st ed. 2022. |
| Saila: | Methods and Protocols in Food Science,
|
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1007/978-1-0716-2103-5 |
| Formatua: | Baliabide elektronikoa Liburua |
Aurkibidea:
- 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. .