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Pork: Meat Quality and Processed Meat Products
✍️ Munekata, Paulo E S
$280.00
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📝 Description: Pork: Meat Quality and Processed Meat Products
From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
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Eatbook Family editorial team
Published by CRC Press, this scholarly resource offers a deep dive into the processing details and scientific nuances of elaborated pork products. It will not suit readers seeking quick weeknight dinners or accessible introductory techniques. Instead, it serves as a specialized reference manual tailored explicitly for technical libraries, food science classrooms, and master craftspeople dedicated to the precise biochemistry of meat products.
