Posted November 23, 2015
The second
installation from The Meat Processor's Journal series is a compilation of
expert knowledge, practices and technologies developed from the production of
Dry and Semi-Dry Sausage Production.
Volume 2
details the history, art and current science of commercial Dry and Semi-Dry
Sausage Production. This edition explores raw materials, new technologies and
critical food safety and sanitation issues in six easy-to-read chapters.
In an
easy-to-use e-book format, The Meat Processor's Journal lets processing
executives, plant managers and R&D personnel explore the emerging science,
methods and trends pertinent to a specific meat and/or poultry-processing
topic. This content-rich, interactive e-book contains video, live web links and
detailed graphics available to download. The material is also available as a
downloadable PDF.
For a free
download of Dry and Semi-Dry Sausage Production, please see The Meating Place’s
website here.
