Meat fermentation at the crossroads of innovation and tradition: A historical outlook-Reference-Cited by-同舟云学术

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Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Published:2013-06 Issue:2 Volume:31 Page:130-137
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Leroy Frédéric,Geyzen Anneke,Janssens Maarten,De Vuyst Luc,Scholliers Peter

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Food representations;Andreolli,2012

2. Functional meat products;Ansorena,2007

3. Fermented Cyrinus carpio L. sausage;Arslan;Turkish Journal of Veterinary and Animal Sciences,2001

4. Inventorying food heritage: achievements, methods and perspectives;Bienassis;Food and History,2011

5. Production of salami from ostrich meat with strains of Lactobacillus sakei, Lactobacillus curvatus and Micrococcus;Bohme;Meat Science,1996

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