Traditionally, fermentation of meat was considered a method to extend the shelf lifer of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of meat products.

Fontana, C. A., Fadda, S., Cocconcelli, P. S., Vignolo, G., Lactic Acid Bacteria in Meat Fermentations, in Lahtinen, S., Ouwehand, A., Salminen, S., Von Wright, A. (ed.), Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition, CRC Press, Boca Raton 2012: 247- 264 [http://hdl.handle.net/10807/41448]

Lactic Acid Bacteria in Meat Fermentations

Fontana, Cecilia Alejandra;Cocconcelli, Pier Sandro;
2012

Abstract

Traditionally, fermentation of meat was considered a method to extend the shelf lifer of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of meat products.
Inglese
Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition
978-1-4398-3677-4
Fontana, C. A., Fadda, S., Cocconcelli, P. S., Vignolo, G., Lactic Acid Bacteria in Meat Fermentations, in Lahtinen, S., Ouwehand, A., Salminen, S., Von Wright, A. (ed.), Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition, CRC Press, Boca Raton 2012: 247- 264 [http://hdl.handle.net/10807/41448]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/41448
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