Handbook of fermented meat and poultry /  [electronic resource] 
editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Rčgine Talon. 
 - Second edition. 
 - 1 online resource (534 pages) :  illustrations, charts 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9781118522684 (e-book) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods--Handbooks, manuals, etc.<br/>Meat--Preservation--Handbooks, manuals, etc.<br/>Fermentation--Handbooks, manuals, etc.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TP371.44  / .H357 2015 
<br/><br/><label>Dewey Class. No.: </label>664/.024