{"product_id":"dry-cured-meat-products-hardcover-3","title":"Dry-Cured Meat Products - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFidel Toldrá\u003c\/b\u003e (Author), \u003cb\u003eWai-Kit Nip\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003emeat science, meat manufacturing, meat technology, meat quality, meat safety, food safety\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eDry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world. These meat products, which have a high variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products. \u003cbr\u003e \u003c\/p\u003e\u003cp\u003eThis book presents the latest developments in dry-cured meat products, from raw materials and manufactures to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis book will be valuable as a reference work for basic\/applied scientists and food technologies working in quality control and R\u0026amp;D in the meat industry. It will also serve as a text for advanced undergraduate and graduate students.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFidel Toldrá, Ph.D., \u003c\/b\u003e Instituto de Agroquímica y Tecnología de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 260\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 9.28 x 6.94 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 27, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47390487675129,"sku":"9780917678547","price":169.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/OURjYjFaa0hiTTZHcTE3SXo2ZzJ2dz09_9be407bf-9ad9-44cc-9fec-29d1fadac3a2.webp?v=1770221727","url":"https:\/\/bookscloud.io\/products\/dry-cured-meat-products-hardcover-3","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}