Abstract

Traditionally, fermentation of meat was considered a method to extend the shelf lifer of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of meat products.
Lingua originaleEnglish
Titolo della pubblicazione ospiteLactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition
EditorSampo Lahtinen, Arthur Ouwehand, Seppo Salminen, Atte Von Wright
Pagine247-264
Numero di pagine18
Stato di pubblicazionePubblicato - 2012

Keywords

  • lactic acid
  • meat fermentation

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