Handbook of fermented meat and poultry / editor-in-chief Fidel Todra ; consulting editor Y. H. Hui ; associate editors Iciar Astiasaran, Joseph G. Sebranek, Regine Talon.

Contributor(s): Todra, Fidel [editor.] | Hui, Y. H [editor.] | Astiasaran, Iciar [editor.] | Sebranek, Joseph G [editor.] | Talon, Regine [editor.]Material type: TextTextPublisher: West Sussex, England : John Wiley & Sons Ltd, 2015Copyright date: 2015Edition: Second editionDescription: 1 online resource (534 pages) : illustrations, chartsContent type: text Media type: computer Carrier type: online resourceISBN: 9781118522684Subject(s): Fermented foods -- Handbooks, manuals, etc | Meat -- Preservation -- Handbooks, manuals, etc | Fermentation -- Handbooks, manuals, etcGenre/Form: Electronic books.Additional physical formats: Print version:: Handbook of fermented meat and poultry.DDC classification: 664/.024 LOC classification: TP371.44 | .H357 2015Online resources: Click to View
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Includes bibliographical references and index.

Description based on print version record.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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