Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 151-156

  Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Curing; Fermented meat; Nitrate reduction; Nitrite reduction; Risk benefit evaluation; Starter cultures

Indexed keywords

NITRATE; NITRITE;

ANIMAL; ARTICLE; CATTLE; FERMENTATION; FOOD HANDLING; FOOD SAFETY; HUMAN; MEAT; METABOLISM; MICROBIOLOGY; MICROCOCCACEAE; STAPHYLOCOCCUS; SWINE;

ANIMALS; CATTLE; FERMENTATION; FOOD HANDLING; FOOD SAFETY; HUMANS; MEAT PRODUCTS; MICROCOCCACEAE; NITRATES; NITRITES; STAPHYLOCOCCUS; SWINE;

KOCURIA VARIANS; LACTOBACILLUS; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 84855195626     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.016     Document Type: Article

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