Fermented Meats. Softcover reprint of the original 1st ed. 1995, Paperback/Geoffrey Campbell-Platt

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. Publisher: Springer-Verlag New York Inc. Author(s): Geoffrey Campbell-Platt Illustration(s): XII, 242 p. Number of pages: 242 Publication date: 2013 Dimensions: 158 x 235 x 19 Cover type: Paperback / softback