Lactic Acid Bacteria in Meat Fermentations

Cecilia Alejandra Fontana; Silvina Fadda; Pier Sandro Cocconcelli; Graciela Vignolo

Lactic Acid Bacteria in Meat Fermentations

Cecilia Alejandra Fontana, Silvina Fadda, Pier Sandro Cocconcelli, Graciela Vignolo

Risultato della ricerca: Contributo in libro › Chapter

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 originale	English
Titolo della pubblicazione ospite	Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition
Editor	Sampo Lahtinen, Arthur Ouwehand, Seppo Salminen, Atte Von Wright
Pagine	247-264
Numero di pagine	18
Stato di pubblicazione	Pubblicato - 2012

Keywords

lactic acid
meat fermentation

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AU - Fadda, Silvina

AU - Cocconcelli, Pier Sandro

AU - Vignolo, Graciela

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N2 - 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.

AB - 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.

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KW - lactic acid

KW - meat fermentation

UR - http://hdl.handle.net/10807/41448

M3 - Chapter

SN - 978-1-4398-3677-4

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EP - 264

BT - Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition

A2 - Lahtinen, Sampo

A2 - Ouwehand, Arthur

A2 - Salminen, Seppo

A2 - Von Wright, Atte

ER -

Lactic Acid Bacteria in Meat Fermentations

Abstract

Keywords

Altri file e collegamenti

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