Current trends in microbiological, technological and nutritional aspects of fermented sausages

Fermented Foods: Part II: Technological Interventions

Volumn , Issue , 2017, Pages 465-486

  Drosinos, Eleftherios H ^a   Paramithiotis, Spiros ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATES; FERMENTATION; MEATS; RESERVOIRS (WATER); SODIUM CHLORIDE; SODIUM NITRATE; TISSUE;

CURING AGENTS; DRYING CONDITION; FERMENTATION SUBSTRATES; FERMENTED SAUSAGES; MYOFIBRILLAR PROTEINS; SODIUM ASCORBATE; SODIUM NITRITE; WATER ACTIVITY;

CURING;

EID: 85048568805     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781315205359     Document Type: Chapter

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