{"product_id":"fermented-meats-paperback","title":"Fermented Meats - Paperback","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\u003eG. Campbell-Platt\u003c\/b\u003e (Author), \u003cb\u003eP. E. Cook\u003c\/b\u003e (Author), \u003cb\u003eGeoffrey Campbell-Platt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.\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 0.63 x 9.21 x 6.14 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 31, 1995\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47205916279033,"sku":"9780751402018","price":160.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/3JigHUk9r59780751402018.webp?v=1768032531","url":"https:\/\/bookscloud.io\/products\/fermented-meats-paperback","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}