Fermented Meat Products-Reference-Cited by-同舟云学术

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Fermented Meat Products

Published:2010-07 Issue: Volume: Page:309-322
ISSN:
Container-title:Fermented Foods and Beverages of the World
language:
Short-container-title:

Author:

Adams Martin

Publisher

CRC Press

Link

http://www.crcnetbase.com/doi/pdf/10.1201/EBK1420094954-c11

Reference52 articles.

1. Adams, M.R. 2001. Why fermented foods can be safe. In Fermentation and Food Safety, eds. M.R.Adams and M.J.R. Nout, pp.39-52. Gaithersburg, MD: Aspen Publishers.

2. Fermentation and pathogen control: a risk assessment approach

3. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented foods in a global age: East meets West;Comprehensive Reviews in Food Science and Food Safety;2020-01

2. Probiotics from Fermented Foods;Mining of Microbial Wealth and MetaGenomics;2017

3. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages;Frontiers in Microbiology;2016-03-24

4. Microorganisms in Fermented Foods and Beverages;Health Benefits of Fermented Foods and Beverages;2015-03-26

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