Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Trends in Food Science and Technology

Volumn 31, Issue 2, 2013, Pages 130-137

  Leroy, Frédéric ^a   Geyzen, Anneke ^a   Janssens, Maarten ^a   De Vuyst, Luc ^a   Scholliers, Peter ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

HEALTH AND SAFETY ISSUES; INFERIOR QUALITY; INNOVATIVE STRATEGIES; NOVEL STRATEGIES; PROCESS ALTERATIONS;

COMMERCE; FERMENTATION; MARKETING; MEATS;

FOOD SAFETY;

EID: 84878363596     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.03.008     Document Type: Review

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