The world of cured meats and charcuterie is a fascinating intersection of tradition, science, and evolving technology. "Tecnología de Los Productos de Charcutería y Salazones" by Paule Durand and Carmen García González provides a thorough and methodical examination of the processes, ingredients, and innovations behind these beloved products. The book caters to professionals in food technology, quality assurance, and culinary arts, as well as enthusiasts eager to understand the complex biochemical and technological principles that govern the production of charcuterie and salted goods.

• Curing and preservation methods are deeply rooted in...
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