Probiotic Fermented Meat Products
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3573-5_1
Reference35 articles.
1. Bis-Souza CV, Barba FJ, Lorenzo JM et al (2019) New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. Food Rev Int 35:467–484. https://doi.org/10.1080/87559129.2019.1584816
2. Sánchez Mainar M, Stavropoulou DA, Leroy F (2017) Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review. Int J Food Microbiol 247:24–37. https://doi.org/10.1016/j.ijfoodmicro.2016.05.021
3. Fraqueza MJ, Patarata L (2020) Fermented meat products: from the technology to the quality control. In: Sankaranarayanan A, Amaresan N, Dhanasekaran D (eds) Fermented food products. CRC Press, Boca Raton, pp 197–238
4. Ashaolu TJ, Khalifa I, Mesak MA et al (2021) A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2021.1929059
5. Laranjo M, Potes ME, Elias M (2019) Role of starter cultures on the safety of fermented meat products. Front Microbiol 10. https://doi.org/10.3389/fmicb.2019.00853
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