An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.
About the Author: Editor
Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.
Associate Editors
Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA
Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain
Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI
Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA
Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil
Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark
Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.
