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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
134
ssf for foods and beverages
technology was brought from the Mediterranean regions to Hungary
and then to America by the Central European immigrants. Nowadays,
the scale of enterprise for fermented sausage production in Europe is
small or medium, while in America, large- scale industrial produc-
ing lines were established as early as the beginning of 20th century.
Nowadays, fermented sausage occupies an important part of the meat
consumption (Ordonez et al., 1999).
e classification of fermented sausage is diverse, depending on
various criteria. One of the most popular ways is to categorize accord-
ing to the origin, for instance, Italian salami, German Mettwurst,
Bologna sausage, Polish sausage, Spanish chorizo, Chinese sausage,
and Hungar
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Publisher Resources

ISBN: 9781439844960