000			03752nam a2200445 i 4500
005			20250919002751.0
008			150318t20152015enkaf bfi 001 0 eng
020			_a9781118522691 _q(hardback) _cRM942.31
039		9	_a201506101712 _basrul _c201506090941 _dlan _c201506080958 _dhaiyati _c201505281005 _dhamudah _y03-18-2015 _zhamudah
040			_aDLC _erda _beng _cDLC _dYDX _dOCLCF _dYDXCP _dOCLCO _dUKMGB _dCDX _dBDX _dUKM _erda
090			_aTP371.44.H358 2015
090			_aTP371.44 _b.H358 2015
245	0	0	_aHandbook of fermented meat and poultry / _ceditor-in-chief, Fidel Todra ; consulting editor, Y.H. Hui ; associate editors, Iciar Astiasaran, Joseph G. Sebranek, RegineTalon.
246	3	0	_aFermented meat and poultry.
250			_aSecond edition.
264		1	_aChichester, West Sussex, UK, : _bWiley Blackwell, _c2015.
264		4	_c©2015.
300			_axxi, 499 pages : _billustrations ; _c29 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references, pictures and index.
520			_a'Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics'-- _cProvided by publisher.
650		0	_aFermented foods _vHandbooks, manuals, etc.
650		0	_aMeat _xPreservation _vHandbooks, manuals, etc.
650		0	_aFermentation _vHandbooks, manuals, etc.
700	1		_aToldra, Fidel, _eeditor.
700	1		_aHui, Y. H. _q(Yiu H.), _eeditor.
700	1		_aAstiasaran Anchia, Iciar, _eeditor.
700	1		_aSebranek, Joseph G. _q(Joseph George), _eeditor.
700	1		_aTalon, Regine, _eeditor.
907			_a.b16097506 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP371.44.H358 2015
914			_avtls003581249
990			_anh
991			_aFakulti Sains dan Teknologi
998			_at _b2015-05-03 _cm _da _feng _genk _y0 _z.b16097506
999			_c588812 _d588812