Fermented meat sausages from game and venison: what are the opportunities and limitations?-Reference-Cited by-同舟云学术

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Fermented meat sausages from game and venison: what are the opportunities and limitations?

Published:2018-05-28 Issue:14 Volume:100 Page:5023-5031
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chakanya Chido¹²,Arnaud Elodie²³⁴,Muchenje Voster¹,Hoffman Louwrens C²^ORCID

Affiliation:

1. Department of Livestock and Pasture Science University of Fort Hare Alice South Africa

2. Department of Animal Sciences Stellenbosch University Stellenbosch South Africa

3. CIRAD, UMR QualiSud Stellenbosch South Africa

4. QualiSud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France

Funder

South African Research Chairs Initiative (SARChI)

South African Department of Science and Technology

National Research Foundation (NRF) of South Africa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9053

Reference89 articles.

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

2. Handbook of Fermented Meat and Poultry

3. Mediterranean Products

4. Technologies to shorten the drying period of dry-cured meat products

5. Starter Cultures: Bacteria

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