The origin of fermented meat products still remains unknown, although the history of fermented sausages can probably be dated back more than 2000 years to the Mediterranean (Pederson, 1979). The name salami maybe derived from the destroyed city Salamis on the east...
CITATION STYLE
Jessen, B. (1995). Starter cultures for meat fermentations. In Fermented Meats (pp. 130–159). Springer US. https://doi.org/10.1007/978-1-4615-2163-1_6
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