Handbook of Fermented Meat and Poultry by Fidel Toldr? (English) Hardcover Book

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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.

FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Publisher Description

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principlesRaw materialsMicrobiology and starter cultures for meat fermentationSensory attributesProduct categories: general considerationsSemidry-fermented sausagesDry-fermented sausagesOther fermented meats and poultryRipened meat productsBiological and chemical safety of fermented meat productsProcessing sanitation and quality assurance There are five new chapters in the second edition that address the following topics:  Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Back Cover

Fermented meat products have been consumed for centuries in many different parts of the world. Today they constitute one of the most important groups of food worldwide. Bacterial cultures are used in their manufacture to preserve the meat and to confer particular textures and sensory attributes upon it. Examples of fermented meats include salami, chorizo, pepperoni, and saucisson. This fully revised and expanded reference on meat fermentation presents the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production, and principles Raw materials Microbiology and starter cultures Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Fermented products from poultry and other meats Ripened meat products The biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition, addressing the following topics: smoking and new smoke flavourings, probiotics, methodologies for the study of the microbial ecology in fermented sausages, low sodium in meat products, and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms (both naturally present and added as starter cultures), safety aspects, and the main chemical, biochemical, physical, and microbiological changes that occur in processing and how they affect final quality. Readers will find descriptions of the main types of fermented meat product worldwide and their main characteristics.

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Fermented meat products have been consumed for centuries in many different parts of the world. Today they constitute one of the most important groups of food worldwide. Bacterial cultures are used in their manufacture to preserve the meat and to confer particular textures and sensory attributes upon it. Examples of fermented meats include salami, chorizo, pepperoni, and saucisson. This fully revised and expanded reference on meat fermentation presents the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production, and principles Raw materials Microbiology and starter cultures Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Fermented products from poultry and other meats Ripened meat products The biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition, addressing the following topics: smoking and new smoke flavourings, probiotics, methodologies for the study of the microbial ecology in fermented sausages, low sodium in meat products, and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms (both naturally present and added as starter cultures), safety aspects, and the main chemical, biochemical, physical, and microbiological changes that occur in processing and how they affect final quality. Readers will find descriptions of the main types of fermented meat product worldwide and their main characteristics.

Author Biography

Editor-in-Chief:Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor:Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA Associate Editors:Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, SpainDr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USADr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

Table of Contents

List of Contributors xvii Preface xxi Part I Meat Fermentation Worldwide: Overview, Production, and Principles 1 1 Dry-Fermented Sausages and Ripened Meats: An Overview 3Fidel Toldra and Y.H. Hui 1.1 Introduction 3 1.2 Fermented sausages and ripened meats around the world 3 1.3 The importance of fermented sausages 5 Acknowledgement 6 References 6 2 Production and Consumption of Fermented Meat Products 7Herbert W. Ockerman and Lopa Basu 2.1 Introduction 7 2.2 Current products 7 2.3 The Future 10 References 10 3 Principles of Meat Fermentation 13Eero Puolanne and Esko Petaja-Kanninen 3.1 Introduction 13 3.2 Fermentation 14 3.3 Factors influencing fermentation 15 3.4 Proteolysis 15 3.5 Lipolysis 15 3.6 Antagonistic effects 16 References 16 4 Principles of Curing 19Ronald B. Pegg and Karl O. Honikel 4.1 Definition of curing 19 4.2 History of curing 19 4.3 Legislation 20 4.4 Chemistry of nitrite and nitrate 20 4.5 Nitrite and nitrate in meat products 22 4.6 Nitrosomyoglobin (NOMb) 27 4.7 N-nitrosamine formation 28 4.8 Conclusion 29 References 29 5 Principles of Drying 31Raul Grau, Ana Andres, and Jose M. Barat 5.1 Introduction 31 5.2 Basic principles of drying 31 5.3 Hurdle technology applied to dried meat and poultry products 32 5.4 Fundamentals of the drying of meat and poultry products 34 5.5 Drying kinetics modeling 35 5.6 Air conditioning and circulation in meat drying 35 References 36 6 Principles of Smoking 39Zdzisaw E. Sikorski and Izabela Sinkiewicz 6.1 Introduction 39 6.2 Wood-smoke composition 39 6.3 The preserving effect 40 6.4 The flavoring effect 41 6.5 Benefits and risks 42 6.6 Food engineering approach 43 6.7 Smoking procedures 45 References 45 Part II Raw Materials 47 7 The Biochemistry of Meat and Fat 49Fidel Toldra and Milagro Reig 7.1 Introduction: muscle structure 49 7.2 Meat composition 49 7.3 Muscle proteases and lipases 51 7.4 Adipose tissue lipases 52 7.5 Post mortem muscle metabolism and quality 53 References 53 8 Ingredients 55Jorge Ruiz and Trinidad Perez-Palacios 8.1 Introduction 55 8.2 Lean 55 8.3 Fat 56 8.4 Factors affecting the suitability of lean and fat for processing 56 8.5 Other ingredients 62 References 65 9 Additives 69Pedro Roncales 9.1 Introduction 69 9.2 Acids and related additives 69 9.3 Antioxidants 70 9.4 Colorants 70 9.5 Emulsifiers 71 9.6 Flavor enhancers 72 9.7 Flavoring agents 73 9.8 Preservatives 74 9.9 Multipurpose additives: phosphates 75 References 76 10 Spices and Seasonings 79Suey Ping Chi and Yun Chu Wu 10.1 Introduction 79 10.2 Ethnic preferences 79 10.3 Commonly used spices in processed meats 80 10.4 Botanical properties 80 10.5 Product forms and appearances 80 10.6 Chemical properties 80 10.7 Quality standards 81 10.8 Sensory properties 82 10.9 Applications in fermented meat processing 87 10.10 Conclusion 87 References 87 11 Casings 89Yun Chu Wu, Suey Ping Chi, and Souad Christieans 11.1 Introduction 89 11.2 Natural casings 89 11.3 Artificial casings 93 11.4 Regulatory compliance 94 11.5 Handling casings 95 11.6 Quality determination 95 11.7 Conclusion 96 References 96 Part III Microbiology and Starter Cultures 97 12 Microorganisms in Traditional Fermented Meats 99Sabine Leroy, Isabelle Lebert, and Regine Talon 12.1 Introduction 99 12.2 Traditional sausage manufacture 99 12.3 Description of ecosystems 100 12.4 Identification of technological microbiota 102 12.5 Conclusion 103 References 103 13 The Microbiology of Fermentation and Ripening 107Margarita Garriga and Teresa Aymerich 13.1 Introduction 107 13.2 The manufacture of fermented sausages 107 13.3 Technological microflora 108 13.4 Spoilage microflora 111 13.5 Foodborne pathogens 111 13.6 Starter cultures 111 References 112 14 Bacteria 117Pier Sandro Cocconcelli and Cecilia Fontana 14.1 Introduction 117 14.2 Bacterial starter cultures used for fermented meats 117 14.3 Starter cultures: technological advantage in the meat environment 120 14.4 Safety of selected meat starter-culture bacteria 123 14.5 Conclusion 124 References 124 15 Bioprotective Cultures 129Graciela Vignolo, Patricia Castellano, and Silvina Fadda 15.1 Introduction 129 15.2 Starter cultures for meat fermentation 129 15.3 Competitiveness of starter cultures 131 15.4 Bioprotective cultures for fermented meat products 132 15.5 Conclusion 135 References 135 16 Yeasts 139M.D. Selgas and M.L. García 16.1 Introduction 139 16.2 Presence of yeasts on meat sausages 139 16.3 Role of yeasts in meat products 140 16.4 Yeast starter cultures 144 References 144 17 Molds 147Elettra Berni 17.1 Introduction 147 17.2 Fungal contamination in ripening environments 147 17.3 Fungal starter cultures 148 17.4 Lipolytic and proteolytic activity of starter cultures 149 17.5 Growth and competitiveness of starter cultures 149 17.6 Conclusion 151 References 151 18 Probiotics 155Keizo Arihara 18.1 Introduction 155 18.2 Probiotics and probiotic foods 155 18.3 Probiotics and meat products 156 18.4 Prebiotics and synbiotics 157 18.5 Conclusion 158 References 158 19 The Genetics of Microbial Starters 161Jamila Anba-Mondoloni, Marie-Christine Champomier-Verges, Monique Zagorec, Sabine Leroy, Emilie Dordet-Frisoni, Stella Planchon, and Regine Talon 19.1 Introduction 161 19.2 Chromosome elements 161 19.3 Plasmids 163 19.4 DNA transfer and genetic tools 163 19.5 Post-genomics studies 164 References 165 20 The Influence of Processing Parameters on Starter Culture Performance 169F. Leroy, T. Goudman and L. De Vuyst 20.1 Introduction 169 20.2 Influence of raw materials 169 20.3 Influence of temperature 170 20.4 Influence of added fermentable carbohydrates 171 20.5 Influence of salting and drying 172 20.6 Influence of curing agents 173 20.7 Influence of spices 173 20.8 Influence of sausage caliber 173 20.9 Influence of maturation and molding 173 20.10 Conclusion 174 Acknowledgments 174 References 174 21 Methodologies for the Study of Microbial Ecology in Fermented Sausages 177Valentina Alessandria, Kalliopi Rantsiou, Paola Dolci and Luca Cocolin 21.1 Introduction 177 21.2 Molecular approaches to the study of microbial ecology in fermented sausages 178 21.3 Culture-independent methods 178 21.4 Definition of the microbial ecology in fermented sausages by culture-independent methods 180 21.5 Culture-dependent methods 182 21.6 Definition of the microbial ecology in fermented sausages by culture-dependent methods 183 21.7 Conclusion 184 References 185 Part IV Sensory Attributes 189 22 Sensory Analyses-General Considerations 191Asgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler 22.1 Introduction 191 22.2 Sensory methods 191 22.3 Sensory analysis of fermented meat products 192 References 194 23 Color 195Jens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted 23.1 Introduction 195 23.2 Color-forming compounds 195 23.3 Chemistry of meat color 195 23.4 Influence of fermentation parameters on color 197 23.5 Bacterial role in meat color 199 23.6 Natural and organic cured meat 200 23.7 Color stability of cured meat products 201 23.8 Conclusion 203 Acknowledgment 203 References 203 24 Texture 207Shai Barbut 24.1 Introduction 207 24.2 Texture of commercial products 207 24.3 Texture development during fermentation 207 24.4 Texture development during ripening 210 24.5 Texture development during cooking (nondried/semidried) 211 24.6 Effects of processing parameters 213 24.7 Effects of product modification with non-meat ingredients 214 24.8 Conclusion 214 References 215 25 Flavor 217Monica Flores and Alicia Olivares 25.1 Introduction 217 25.2 Precursor generation reactions of fermented meat flavor 217 25.3 Volatile compound generation reactions 218 25.4 Extraction and identification of volatile compounds 218 25.5 Elucidation of aroma active compounds 220 25.6 Relevance of volatile compounds in fermented meats 220 References 224 Part V Product Categories: General Considerations 227 26 Composition and Nutrition 229Daniel Demeyer 26.1 Introduction 229 26.2 Nutrient supply from meat and meat products 229 26.3 Meat and meat products in healthy nutrition 232 26.4 Recommended meat intakes 233 26.5 Effects of fermentation on the nutritional and health properties of meat 234 References 236 27 Functional Dry-Fermented Sausages 241Diana Ansorena and Iciar Astiasaran 27.1 Introduction 241 27.2 Modification of the mineral content in dry-fermented sausages 241 27.3 Fat modifications in dry-fermented sausages 243 27.4 Incorporation of fiber into dry-fermented sausages 245 27.5 Use of dry-fermented sausages as probiotics 246 27.6 Incorporation of vitamins 246 27.7 Conclusion 247 References 247 28 Low-Sodium Products 251Fidel Toldra and Jose M. Barat 28.1 Introduction 251 28.2 Relevance of salt in fermented meats 251 28.3 Strategies for sodium reduction 252 28.4 Effects of sodium reduction on quality and safety 253 References 254 29 International Standards: United States 259Elizabeth Boyle and Melvin C. Hunt 29.1 Introduction 259 29.2 US regulatory process 259 29.3 Regulatory definitions and specifications 260 29.4 HACCP options 261 29.5 Validation 261 References 261 30 International Standards: Europe 263Reinhard Fries 30.1 Introduction 263 30.2 Quality 263 30.3 Microbiological safeguarding in food chains 266 30.4 Generating microbiological data in practice 268 30.5 Microbiological criteria for foodstuffs in Reg. (EC) 2073/2005 270 References 270 31 Packaging and Storage 273Byungrok Min and Dong Uk Ahn 31.1 Introduction 273 31.2 Functions of food packaging 273 31.3 Packaging materials 274 31.4 Packaging systems 276 31.5 Storage 279 References 279 Part VI Semidry-Fermented Sausages 281 32 US Products-Semidry Sausage 283Robert E. Rust 32.1 Introduction 283 32.2 Methods of acidification 283 32.3 Food safety 283 32.4 Manufacturing processes 284 32.5 Different types of US semidry sausage 285 Reference 285 33 European Products 287Friedrich-Karl Lucke 33.1 Introduction 287 33.2 Definition of "semidry-fermented sausage" in Europe 287 33.3 General remarks on the manufacture of European-style semidry-fermented sausages 288 33.4 Types of European-style semidry-fermented sausage 290 33.5 Safety and stability 291 33.6 Conclusion 291 References 291 Part VII Dry-Fermented Sausages 293 34 US Products-Dry Sausage 295Robert Maddock 34.1 Introduction 295 34.2 European versus US products 295 34.3 Definitions 295 34.4 US manufacturing processes for dried sausages 296 34.5 Basic formulations and processes for selected large-diameter dried sausages 297 34.6 Safe production of dried sausages in the United States 298 34.7 Process control points for dried sausage manufacturing 298 References 299 35 Mediterranean Products 301Eva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordon˜ ez 35.1 Introduction 301 35.2 Production of Mediterranean dry-fermented sausages 301 35.3 Changes during ripening of Mediterranean dry-fermented sausages 303 35.4 Innovation in Mediterranean dry-fermented sausages 306 35.5 Conclusion 308 References 309 36 Northern European Products 313Askild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson 36.1 Introduction 313 36.2 Characteristics of Northern European sausages 313 36.3 Sausages of Central Europe 316 36.4 Sausages of Eastern Europe 317 36.5 Sausages of the Nordic countries 318 References 320 37 Asian Products 321Ming-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang 37.1 Introduction 321 37.2 Chinese products 321 37.3 South East Asian products 324 37.4 Himalayan fermented meat products 326 References 326 Part VIII Fermented Products from Poultry and Other Meats 329 38 Fermented Poultry Sausages 331E. Arnaud, S.J. Santchurn, and A. Collignan 38.1 Introduction 331 38.2 Fermented poultry sausages 332 38.3 Other fermented products 336 References 336 39 Fermented Sausages from Other Meats 339Emin Burcin Ozvural and Halil Vural 39.1 Introduction 339 39.2 Fermented products from other meats 339 39.3 Scientific studies on other meats 340 References 342 Part IX Ripened Meat Products 345 40 US Products-Dry-Cured Hams 347Dana J. Hanson, Gregg Rentfrow, M. Wes Schilling, W. Benjy Mikel, Kenneth J. Stalder, and Nicholas L. Berry  40.1 Introduction 347 40.2 Country ham standards 347 40.3 Commercial dry-cured ham production in the United States 348 40.4 Ham curing at home 351 40.5 Safety 352 40.6 Cooking 352 40.7 Research 352 References 353 41 Central and South American Products 355Silvina Fadda and Graciela Vignolo 41.1 Introduction 355 41.2 Meat consumption and habits 355 41.3 Meat production in Latin American countries 355 41.4 Typical meat products, microbial ecology, and safety risks 356 41.5 Conclusion 359 References 359 42 Mediterranean Products 361Mario Estevez, Sonia Ventanas, David Morcuende, and Jesus Ventanas 42.1 Introduction 361 42.2 Production of dry-cured hams 361 42.3 Spanish dry-cured hams 362 42.4 Italian dry-cured hams 365 42.5 French dry-cured hams 367 References 368 43 Nordic Products 371Torunn Thauland Haseth, Gudjon Thorkelsson, Eero Puolanne, and Maan Singh Sidhu 43.1 Introduction 371 43.2 Norwegian fenalår 371 43.3 Norwegian pinnekjøtt 372 43.4 Norwegian dry-cured ham (spekeskinke) 373 43.5 Icelandic hangikjöt 373 43.6 Faroese skerpikjøt 373 43.7 Greenlandic mattaq and igunaq 374 43.8 Finnish Lapin Poron kylmäsavuliha 374 43.9 Finnish Lapin Poron kuivaliha 375 References 375 44 Asian Products 377Guang-Hong Zhou and Gai-Ming Zhao 44.1 Introduction 377 44.2 History and traits of Jinhua ham 377 44.3 Processing of Jinhua ham 377 44.4 Possible factors causing differences in Chinese dry-cured hams 380 References 381 Part X Biological and Chemical Safety of Fermented Meat Products 383 45 Spoilage Microorganisms: Risks and Control 385Marie-Christine Champomier-Verges and Monique Zagorec 45.1 Introduction 385 45.2 Putative spoilage microorganisms 385 45.3 Examples of spoilage occurring in fermented sausage 386 45.4 Strategies for spoilage control 386 45.5 Conclusion 387 References 388 46 Pathogens: Risks and Control 389Panagiotis Skandamis and George-John E. Nychas 46.1 Introduction 389 46.2 Hazard identification 390 46.3 Hazard characterization: defense mechanism 390 46.4 Exposure assessment 392 46.5 Control measures 406 References 409 47 Biogenic Amines: Risks and Control 413M. Carmen Vidal-Carou, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, and Sara Bover-Cid 47.1 Introduction: biogenic amine classification and relevance 413 47.2 Health risks of biogenic amines in fermented sausages 413 47.3 Aminogenesis in fermented sausages and measures for its control 415 47.4 Conclusion 424 References 424 48 Toxic Compounds of Chemical Origin 429Milagro Reig and Fidel Toldra 48.1 Introduction 429 48.2 N-nitrosamines 429 48.3 Polycyclic aromatic hydrocarbons (PAHs) 430 48.4 Oxidation 431 48.5 Veterinary drug residues 431 48.6 Environmental contaminants 433 References 433 49 Foodborne Outbreaks 435Colin Pierre 49.1 Introduction 435 49.2 Staphylococcus aureus 435 49.3 Salmonella spp. 435 49.4 Verotoxigenic strains of Escherichia coli 436 49.5 Yersinia enterocolitica 437 49.6 Listeria monocytogenes 437 49.7 Thermotolerant Campylobacter 438 49.8 Parasites 438 49.9 Conclusion 438 References 438 Part XI Processing Sanitation and Quality Assurance 441 50 Basic Sanitation 443Beatriz Melero, Ana M. Diez, and Jordi Rovira 50.1 Introduction 443 50.2 Raw materials and ingredients 443 50.3 Plant environment 443 50.4 Personnel hygiene and training 446 References 448 51 Processing Plant Sanitation 451Jordi Rovira, Ana M. Diez, and Beatriz Melero 51.1 Introduction 451 51.2 Fermented meat products and poultry 451 51.3 Fermented sausage processing plant sanitation 452 51.4 Methods of evaluating the sanitation state of a plant 457 51.5 Final considerations 458 References 458 52 Quality Control 461Fidel Toldra, Monica Flores, and M. Concepcion Aristoy 52.1 Introduction 461 52.2 Quality controls at each stage of processing 461 52.3 Control of drying 462 52.4 Control of sensory quality 462 References 466 53 HACCP: Hazard Analysis and Critical Control Points 469M.J. Fraqueza and A.S. Barreto 53.1 The HACCP concept: why use it 469 53.2 HACCP model for fermented sausages: a generic model for HACCP implementation in traditional establishments and small fermented sausage plants 470 53.3 Validation of the operative HACCP plan 483 53.4 Revision of the HACCP plan 483 53.5 Certification of food safety management systems 484 References 484 54 Quality Assurance Plan 487Friedrich-Karl Lucke 54.1 Introduction 487 54.2 General remarks on the purchase and selection of raw materials 487 54.3 Quality assurance plans and records for fermented sausages 488 54.4 Quality assurance plans and records for raw dry hams 490 54.5 Slicing, packaging, and storage of fermented sausages and raw dry hams 492 54.6 End-product testing 492 54.7 General remarks about the structure and extent of documentation 493 References 493 Index 495

Long Description

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics:

Details ISBN1118522699 Pages 528 ISBN-10 1118522699 ISBN-13 9781118522691 Format Hardcover Edition 2nd DEWEY 664.9 Year 2014 Publication Date 2014-12-26 Short Title HANDBK OF FERMENTED MEAT & POU Language English Media Book UK Release Date 2014-12-26 AU Release Date 2014-12-26 NZ Release Date 2014-12-26 US Release Date 2014-12-26 Author Regine Talon Publisher John Wiley and Sons Ltd Edition Description 2nd edition Imprint Wiley-Blackwell Place of Publication Hoboken Country of Publication United States Replaces 9780813814773 Edited by Fidel Toldrá Audience Professional & Vocational We've got this

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