An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr�

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial

This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing