Liha töötlemine
The editor wishes to thank all the
istry, its quality for further processing, contributors for their hard work and for
and the main technologies used in meat sharing their valuable experience, as well as
processing, such as decontamination, aging, to thank the production team at Wiley-
freezing, curing, emulsification, thermal pro- Blackwell. I also want to express my appre-
cessing, fermentation, starter cultures, drying, ciation to Ms. Susan Engelken for her kind
smoking, packaging, novel technologies, support and coordination of this book.
and cleaning. The second part describes the
manufacture and main characteristics of Fidel Toldrá
ix
Contributors
Irene Allais Susan Brewer
annaabi.ee 
