Quality improvement and fermentation control in meat products

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Volumn , Issue , 2015, Pages 357-376

  Lucke F K ^a  

^a FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Fermented sausage; Meat; Microbiota; Nutritional value; Process technology; Safety

Indexed keywords

ACCIDENT PREVENTION; FERMENTATION; MEATS;

BACTERIAL FERMENTATIONS; FERMENTATION CONTROLS; FERMENTED SAUSAGES; MANUFACTURING PROCESS; MICROBIOTAS; NUTRITIONAL VALUE; PROCESS TECHNOLOGIES; QUALITY IMPROVEMENT;

QUALITY CONTROL;

EID: 84941249088     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-015-6.00015-3     Document Type: Chapter

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