| 000 | 03619nam a2200421 a 4500 | ||
|---|---|---|---|
| 003 | CHAP | ||
| 005 | 20230509131158.0 | ||
| 007 | ta | ||
| 008 | 230509s2017 -usado|fr|||| 001 0 eng d | ||
| 020 | _a978-1-4987-3304-5 | ||
| 040 |
_amxchpua _cCHAP _erda |
||
| 050 | 1 | 0 |
_aQP144.M43 _b.F47 2017 |
| 082 | 0 | 0 |
_a641.36 _bF47 2017 |
| 245 | 1 | 0 |
_aFermented meat products : _bhealth aspects / _ceditor Nevijo Zdolec |
| 250 | _a1a edición | ||
| 264 |
_aBoca Raton, FL : _bCRC Press, _c2017 |
||
| 300 |
_axiv, 552 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
||
| 336 |
_2rdacontent _atexto _btxt |
||
| 337 |
_2rdamedia _asin medio _bn |
||
| 338 |
_2rdacarrier _avolumen _bnc |
||
| 490 | 1 | _aFood Biology Series (CRC Press) | |
| 504 | _aIncluye bibliografías | ||
| 505 | _aFermented Meat Products: -- An Overview. Technology of Fermented Meat Products. -- Traditional Production of Fermented Meats and Related Risk. -- Game Meat Fermented Products: -- Food Safety Aspects. -- Sheep and Goat Fermented Meat Products: -- Health Aspects. -- Hurdle Technologies in Fermented Meat Production. -- Microbial Ecology of Fermented Sausages and Dry-Cured Meats. -- Application of Molecular Methods in Fermented Meat Microbiota: -- Biotechnological and Food Safety Benefits. -- Foodborne Pathogens of Fermented Meat Products. -- Protective Starter Cultures and Bacteriocins in Fermented Meats. -- Autochthonous Starter Cultures. -- Probiotics in Fermented Meat Products. -- Antimicrobial Resistance of Fermentative Microbiota. -- Microbial Spoilage of Fermented Meats. -- Chemical and Sensorial Properties of Fermented Meat Products. -- Chemical Composition of Fermented Meat: -- Health and Nutrition Aspects. -- Chemical Hazards in Fermented Meats. -- Biogenic Amines in Fermented Meat Products. -- Fat Content of Dry-Cured Sausages. -- Lipid Oxidation of Fermented Meat Products. -- HACCP in Fermented Meat Production. -- Official Controls of Fermented Meat Production. | ||
| 520 | 2 | _aThis 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. | |
| 650 | 1 | 3 |
_9186460 _aCarne fermentada |
| 650 | 1 | 3 |
_9155065 _aARPCC |
| 650 | 1 | 3 |
_9186945 _aCarne procesada |
| 650 | 1 | 3 |
_9147832 _aProductos cárnicos |
| 650 | 1 | 4 |
_958836 _aInocuidad alimentaria |
| 650 | 1 | 3 |
_9186461 _aFermented meat |
| 650 | 1 | 3 |
_9142969 _aHACCP |
| 650 | 1 | 3 |
_9186946 _aProcessed meat |
| 650 | 1 | 3 |
_9147939 _aMeat products |
| 650 | 1 | 3 |
_9148388 _aFood safety |
| 700 | 1 |
_9186947 _aZdolec, Nevijo _eeditor |
|
| 830 | 0 |
_9186944 _aFood Biology Series (CRC Press) |
|
| 942 |
_2ddc _cLibro |
||
| 999 |
_c218713 _d218713 |
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