Handbook of Fermented Meat and Poultry
作者:
Fidel Toldrá
|
Y. H. Hui
|
Iciar Astiasarán
|
Joseph Sebranek
|
Regine Talon
出版社: Wiley-Blackwell
出版年: 2014-12
页数: 528
定价: $257.95
装帧: Hardcover
ISBN: 9781118522691
出版社: Wiley-Blackwell
出版年: 2014-12
页数: 528
定价: $257.95
装帧: Hardcover
ISBN: 9781118522691
内容简介
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufactu...
作者简介
Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
Dr Y. H. Hui, Science Technology System, West Sacramento, California, USA
Dr Iciar Astiasarán, Department of Food Science, Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain
Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
Dr Regine Talon, SRV-UR Microbiologie, INRA, Saint Genès Champanelle, France.
您对《Handbook of Fermented Meat and Poultry》有什么评价吗,点击右上角“我想说两句”,说出你的看法吧。
我要写长评
书评
有什么“读后感”吗?您可点击右上角“我要写长评”来进行评价噢。
评价“Handbook of Fermented Meat and Poultry”