دانلود کتاب Fermented meat products: health aspects

فهرست مطالب :

Content: Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface to the Series
Preface
List of Contributors
1: Fermented Meat Products --
An Overview
2: Current Status of Fermented Meat Production
3: Technology of Fermented Meat Products
4: Traditional Production of Fermented Meats and Related Risk
5: Game Meat Fermented Products --
Food Safety Aspects
6: Sheep and Goat Fermented Meat Products-Health Aspects. 7: Hurdle Technologies in Fermented Meat Production8: Microbial Ecology of Fermented Sausages and Dry-cured Meats
9: Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits
10: Foodborne Pathogens of Fermented Meat Products
11: Protective Cultures and Bacteriocins in Fermented Meats
12: Autochthonous Starter Cultures
13: Probiotics in Fermented Meat Products
14: Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Meat Products
15: Microbial Spoilage of Fermented Meat Products. 16: Chemical and Sensorial Properties of Fermented Meat Products17: Fermented Meats Composition-Health and Nutrition Aspects
18: Chemical Hazards in Fermented Meats
19: Biogenic Amines in Fermented Meat Products
20: Fat Content of Dry-cured Sausages and its Effect on Chemical, Physical, Textural and Sensory Properties
21: Lipid Oxidation of Fermented Meat Products
22: HACCP in Fermented Meat Production
23: Official Controls of Raw Meat Fermented Sausage Production
Index.