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Lactic Acid Bacteria in Meat Fermentations
2012Fil: Fontana, Cecilia Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Fontana, Cecilia Alejandra +3 more
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Historical aspects of meat fermentations
1995Most reviews on fermented meats point out that drying and fermentation are probably the oldest forms of preservation (e.g. Bacus, 1984; Smith, 1987; Roca and Incze, 1990). The two processes are mentioned together, because in practice they are impossible to separate.
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Chemical hazards in fermented meats
2016Chemical toxicants entering into the food chain may exhibit biological activity in humans, causing adverse effects on their health. In order to prevent their presence in meat and meat products systematic control of certain types or groups of substances through all critical points of the production and storage is absolutely necessary.
Pleadin, Jelka, Bogdanović, Tanja
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Microorganisms in traditional fermented meats
2015International ...
Leroy, Sabine +2 more
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Antibiotic susceptibility of enterococci isolated from traditional fermented meat products
Food Microbiology, 2009Joana Barbosa +2 more
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