Production of Traditional Mediterranean Meat Products
| 団体著者: | |
|---|---|
| その他の著者: | , , , |
| 要約: | XI, 186 p. 55 illus., 52 illus. in color. text |
| 言語: | 英語 |
| 出版事項: |
New York, NY :
Springer US : Imprint: Humana,
2022.
|
| 版: | 1st ed. 2022. |
| シリーズ: | Methods and Protocols in Food Science,
|
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/978-1-0716-2103-5 |
| フォーマット: | 電子媒体 eBook |
目次:
- 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. .