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08-183 Audio CD: SYMPOSIUM: Advances in the fermentation of raw dry sausages

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Speakers:
Herbert Buckenhueskes
Michael Gaenzle

08-183 Audio CD: SYMPOSIUM: Advances in the fermentation  of raw dry sausages

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Europe consists of a multitude of several hundred different types of raw, fermented sausages, which are only partly known outside Europe. At the same time, the majority of the actual reasearch in this field is carried out there. It is the aim of this session to provide an overview about the varieties, the production and the sensorial characteristics, as well as the latest advances of research related to this kind of products.