Jamón curado. Aspectos científicos y tecnológicos: 1 (Spanish Edition) by José Bello Gutiérrez
Jamón curado. Aspectos científicos y tecnológicos: 1 (Spanish Edition) by José Bello Gutiérrez PDF, ePub eBook D0wnl0ad
Esta obra comprende el estudio de la materia prima, el cerdo, incidiendo en la domesticación del animal, la obtención de razas mejoradas, las explotaciones porcinas y sus sistemas de crianza, e incluyendo las características propias de las distintas razas, da paso a la descripción de la línea de la carne y al desarrollo del concepto de calidad intrínseca de la misma. Selección, elaboración y procesos de curación del jamón se abordan de manera rigurosa y crítica, sin perder de vista en ningún momento la descripción y análisis de los principales tipos de jamón curado elaborados en España, junto con las variedades específicas de los países de la Unión Europea, especialmente las acogidas a la garantía de los sellos y figuras de calidad europeos. INDICE: El ganado porcino. La carne de cerdo. Planteamientos tecnológicos en el proceso de curación. Implantación científica del proceso de curación. Definición y calidad. Principales variedades de la Unión Europea. Sistemas de garantía y control. Glosario. Bibliografía recomendada.From reader reviews:
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