 Handbook of Fermented Meat and Poultry
ISBN: 978-0-8138-1477-3
Hardcover
576 pages
September 2007, Wiley-Blackwell
US $219.99
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Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.
Associate Editors
Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA
Iciar Astiasarán, Ph.D., University of Navarra, Pamplona, Spain
Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI
Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA
Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnología de Alimentos, Campinas – SP, Brazil
Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Hørsholm, Denmark
Régine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France.
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