title: Handbook of Fermented Meat and Poultry
author: Fidel Toldr?
description: "An essential library purchase for any institution wishing to maintain its up-to-date coverage in food science and microbiology." <i>Microbiology Today&lt;!--end--&gt;</i>
zlib_text: Handbook of
  Fermented
  Meat and
  Poultry
  Fidel Toldrá
  Editor
  associatE Editors
  Y. H. Hui
  Iciar Astiasarán
  Wai-Kit Nip
  Joseph G. Sebranek
  Expedito-Tadeu F. Silveira
  Louise H. Stahnke
  Régine Talon
  
  Handbook of Fermented Meat and Poultry
  An internationally respected editorial team and array of chapter contributors have 
  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.
  the historical background on the fermentation of meat and poultry products is followed 
  by a series of discussions on their science and technology: curing, fermentation, drying 
  and smoking, basic ingredients (raw product, additives, spic