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Fermented Meats

Overview of attention for book
Cover of 'Fermented Meats'

Table of Contents

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    Book Overview
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    Chapter 1 The structure, composition and preservation of meat
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    Chapter 2 Fermented meats — A world perspective
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    Chapter 3 Historical aspects of meat fermentations
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    Chapter 4 Bacterial fermentation of meats
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    Chapter 5 Fungal ripened meats and meat products
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    Chapter 6 Starter cultures for meat fermentations
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    Chapter 7 Stable and safe fermented sausages world-wide
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    Chapter 8 Flavour chemistry of fermented sausages
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    Chapter 9 Fungal toxins in raw and fermented meats
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    Chapter 10 Fermented meat production and consumption in the European Union
Attention for Chapter 5: Fungal ripened meats and meat products
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Citations

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