Pork
Meat Quality and Processed Meat Products
Herausgeber: Munekata, Paulo E. S.; Franco, Daniel; Pateiro, Mirian
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From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.