Protective cultures and bacteriocins in fermented meats

Fermented Meat Products: Health Aspects

Volumn , Issue , 2017, Pages 228-269

  Fraqueza, Maria João ^a   Patarata, Luis ^b   Lauková, Andrea ^c  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

Author keywords

Active packaging; Bacteriocins; Biodiversity; Biological hazards; Encapsulation; High hydrostatic pressure; Protective cultures; Safety requirements; Shelflife

Indexed keywords

EID: 85052887683     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781315369846     Document Type: Chapter

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