Production and Consumption of Fermented Meat Products

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 9-15

  Ockerman, Herbert W ^a   Basu, Lopa ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Biological acidulation; Fermented meat product; Hard salami; Lactobacilli plantarum; Staphylococcus

Indexed keywords

EID: 84889351035     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch2     Document Type: Chapter

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