Fermentation: Microbiology and Biochemistry

Handbook of Meat Processing

Volumn , Issue , 2010, Pages 185-198

  Paramithiotis, Spiros ^a   Drosinos, Eleftherios H ^a   Sofos, John N ^b   Nychas, George John E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Biochemical changes during ripening; Color development in fermented sausages; Concept of starter cultures for fermented sausages; Fermentation microbiology and biochemistry; Lactic acid fermentation multiple effects on food nutritional value; Main biochemical changes during sausage fermentation; Meat fermentation subject of intensive study; Microbial diversity in spontaneously fermented sausages; Public health aspects; Spontaneously fermented sausage ecosystem

Indexed keywords

EID: 84886510897     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813820897.ch9     Document Type: Chapter

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