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Dry-Cured Meat Products


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Table of Contents

1. Introduction: A Historical Perspective 2. Description of Main Muscle Characteristics 3. Manufacturing of Dry-Cured Hams 4. Principles of Dry-Fermented Sausage Making 5. Fermentation and Starter Cultures 6. Characterization of Proteolysis 7. Characterization of Lipolysis and Other Enzymatic Reactions 8. Flavor Development 9. Nutritional Defects and Preventive Measures 12. Safety Aspects 13. Economic and International Aspects Index

About the Author

Fidel Toldra, Ph.D., Instituto de Agroquimica y Tecnologia de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.

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