01148nam a2200205Ia 4500 CTU_132115 210402s9999 xx 000 0 und d 3564000 664.9028 H236 Handbook of fermented meat and poultry editor, Fidel Toldrá ; associate editors, Y.H. Hui ... [et al.] Ames, Iowa Blackwell Pub. 2008. An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety Thực phẩm lên men,Thịt,Fermented foods,Meat Bảo quản,Preservation Nguyên Trung tâm Học liệu Trường Đại học Cần Thơ