Naslov
Fermented Meat Products: Health Aspects

Urednik/ci
Zdolec, Nevijo

Vrsta, podvrsta i kategorija knjige
Uredničke knjige, monografija, pregledna

Izdavač
CRC Press ; Taylor & Francis

Grad
Boca Raton (FL)

Godina
2016

Stranica
552

ISBN
9781498733045

Ključne riječi
fermented meat products; food safety; food quality; hazards; risk; health

Sažetak
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Veterinarska medicina, Poljoprivreda (agronomija)

POVEZANOST RADA