Sausages Nutrition Safety Processing And Quality Improvement

Sausages Are Privileged Foods Due To Their Diversity, Nutritional Value, Deep Roots In The Culture Of The Peoples And Economic Importance. In Order To Increase The Knowledge And To Improve The Quality And Safety Of These Foods, An Intense Research Activity Was Developed From The Early Decades Of The Past Century.this Book Includes Ten Research Works And A Review Showing Important And Interesting Advances And Approaches In Most Of The Research Topics Related To Sausages. After An Editorial Of The Editor Reflecting The Aims And Contents Of The Book, The Initial Five Chapters Deal With Microbiological Issues Of The Sausage Manufacture (characterization And Study Of The Bacterial Communities Of Sausages, Study Of The Metabolism And The Technological And Safety Characteristics Of Concrete Microbial Strains, And Use Of Starter Cultures To Improve The Sausage Quality).