<図書>
Fermented meats
責任表示 | edited by G. Campbell-Platt and P.E. Cook |
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データ種別 | 図書 |
出版者 | London ; Tokyo : Blackie Academic & Professional |
出版年 | 1995 |
本文言語 | 英語 |
大きさ | xii, 242 p. : ill. ; 24 cm |
概要 | Scientific studies of mostly traditional methods for preserving meat by fermentation involving the addition of salt, nitrate or nitrite, and various spices. The recent renewed interest in such methods...is part of the quest for exotic flavors rather than the need to preserve the meat. Discusses the types, the history, bacterial and fungal ripening, starter cultures, sausages from around the world, flavor chemistry, toxins, and production and consumption in Europe. Annotation copyright by Book News, Inc., Portland, OR続きを見る |
所蔵情報
状態 | 巻次 | 所蔵場所 | 請求記号 | 刷年 | 文庫名称 | 資料番号 | コメント | 予約・取寄 | 複写申込 | 自動書庫 |
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農 畜産化学 | 648.2/F 21 | 1995 |
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068342194003482 |
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書誌詳細
一般注記 | Includes references and index |
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著者標目 | Campbell-Platt, Geoffrey Cook, P. E. |
件 名 | LCSH:Meat LCSH:Fermentation LCSH:Fermented foods |
分 類 | DC20:664.902 |
書誌ID | 1000153743 |
ISBN | 075140201X |
NCID | BA2416218X |
巻冊次 | ISBN:075140201X |
NBN | B94V7164 |
登録日 | 2009.09.11 |
更新日 | 2009.09.11 |