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Fermented Meat Products: Health Aspects
2016This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The
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Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products
Food Control, 2013Ksenija Markov +2 more
exaly
Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant
Meat Science, 2003exaly