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PRINCIPLE CHARACTERISTICS OF SAUSAGES OF THE WORLD LISTED BY COUNTRY
OF ORIGIN

Purchase Book
by DONALD M. KINSMAN

1st ed., June 1983, 134 pages, $20.95
ISBN 978-0-89641-122-7  Review Shopping Cart

 

Sausages of the World has been developed with the cooperation of meat scientists from around the world, to describe, depict and characterize the various indigenous sausages of 34 nations, according to USDA regulations. An alphabetical listing of 1245 sausages, by country, is presented citing ingredients, fineness of grind, type of seasonings and casings used. An international system for classification and description is presented for all sausage makers as well as for those in the export-import business, academic programs and for meat processors.

Contents

Preface

Acknowledgments

Sausage (a poem)

Sausage — Descriptive

Sausage Meat Ingredients Characteristics

Listing of Sausages by Country

Argentina
Australia
Austria
Belgium
Brazil
Bulgaria
Canada
Cuba
Czechoslovakia
Denmark
Finland
France
Germany — East (DDR)
Germany — West (BRD)
Great Britain (UK)
Greece
Hungary
Iceland
Iran
Ireland
Italy
Japan
Mexico
Netherlands
New Zealand
Norway
Poland
Russia (USSR)
Spain
Sweden
Switzerland
United States (USA) Uruguay
Yugoslavia

Figure 1 — An International System for the Classification of Sausage Products

Table 1 — Classification of Fresh Sausage
Table 2 — Classification of Cured Sausage
Table 3 — Classification of Additives and Ingredients for Use in Sausage Products

Figure 2 — Schematic Concept of Fine Cut Sausage Products

Index

About the Author

Dr. Donald M. Kinsman is Professor Emeritus of Animal Science at the University of Connecticut. Previously he held positions in Animal Science at the University of Massachusetts, University of Vermont and the University of New Hampshire. He received his B.S. from the University of Massachusetts, his M.S. from the University of New Hampshire and Ph.D. from Oklahoma State University. Dr. Kinsman's numerous accomplishments in the field include the 1975 Signal Service Award, 1981 Distinguished Teacher Award and 1985 R.C. Pollack Award from the American meat Science Association, 1978 Distinguished Service Award from the Northeast Section, American Society of Animal Science, past president of American Meat Science Association, past president Northeast Section, American Society of Animal Science, National Science Foundation Science Faculty Fellow, and a 1979 Danforth Associate. He was also honored with the 1989 Fellow Award and the 1990 Distinguished Teacher Award from The American Society of Animal Science.

 

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