ShareMeat fermentation: research opportunities.
Author(s) : PROCHASKA J. F., RICKE S. C., KEETON J. T.
Type of article: Article
Summary
Meat fermentation technology will continue to provide increasingly appealing, nutritious, and safe food products as our knowledge of meat fermentation increases.
Details
- Original title: Meat fermentation: research opportunities.
- Record ID : 1999-2363
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Microbiology; Bibliography; Meat; Meat product; Hygiene; Fermentation
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Microbiología de los productos cárnicos ferment...
- Author(s) : HUERTA R., LÓPEZ M. C., JORDANO R., et al.
- Date : 2002/01
- Languages : Spanish
- Source: Acta Alimentaria - vol. 38 - n. 329
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Influence of hygienic quality of raw materials ...
- Author(s) : BOVER-CID S., IZQUIERDO-PULIDO M., VIDAL-CAROU M. C.
- Date : 2000/11
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 11
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FRESH BLOOD PLASMA. PRODUCTION AND PROCESSING F...
- Author(s) : STIEBING A.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 80
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EFFECT OF GARLIC ON SALMONELLAE IN EGYPTIAN KOFTA.
- Author(s) : KHATEIB T. el-, SCHMIDT U., LEISTNER L.
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 94
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Uwarunkowania jakosci miesa zamrazanego i przec...
- Author(s) : KOZLOWICZ K., KLUZA F., GORAL D.
- Date : 2006
- Languages : Polish
- Source: Chlodnictwo - vol. 41 - n. 1-2
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