Production of Traditional Mediterranean Meat Products

Production of Traditional Mediterranean Meat Products

Bibliografski detalji
Autor kompanije: SpringerLink (Online service)
Daljnji autori: Lorenzo, José Manuel (Urednik), Domínguez, Rubén (Urednik), Pateiro, Mirian (Urednik), Munekata, Paulo E.S (Urednik)
Sažetak:XI, 186 p. 55 illus., 52 illus. in color.
text
Jezik:engleski
Izdano: New York, NY : Springer US : Imprint: Humana, 2022.
Izdanje:1st ed. 2022.
Serija:Methods and Protocols in Food Science,
Teme:
Food science.
Food Science.
Online pristup:https://doi.org/10.1007/978-1-0716-2103-5
Format: Elektronički Knjiga
Sadržaj:
  • 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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