New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene

Trends in Food Science and Technology

Volumn 37, Issue 1, 2014, Pages 51-58

  Settanni, Luca ^a   Moschetti, Giancarlo ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

GEOGRAPHICAL AREA; MEAT PRODUCTION; PRODUCTION PROCESS; PRODUCTION ZONES; TRADITIONAL FERMENTED FOODS; TRADITIONAL FOOD; TRADITIONAL PRODUCTS;

PRODUCTION ENGINEERING;

EID: 84899965105     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.02.006     Document Type: Review

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