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Technology of Fermented Meat Products
2017This 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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Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation
Journal of Food Science, 1998exaly