Salami Practical Science and Processing Technology
Posted: Mon Dec 05, 2022 22:32
I just finished reading an excellent 202 page book by Gerhard Feiner. Unlike other technical books, it appears Gerhard Feiner wrote the entire book by himself. This is an all-in-one book about salami and focusing on science and professional processing technology. It combines a scientific and hands-on approach in the production of all salami-type products. It gets a bit heavy on the microbiology and a little light on recipes but other than that it is an excellent technical book on salami making. We’ll worth reading.