Skip to main content
Book Chapter

Fungal ripened meats and meat products

  • Cook P
Springer US, (1995), 110-129
DOI: 10.1007/978-1-4615-2163-1_5
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Fungi have an important role in the production of fermented foods,particularly in the Orient where they are involved in the production of a number of savoury foods, condiments, sweet desserts and alcoholic beverages (Leistner, 1986; Campbell-Platt, 1987;...

Cite

CITATION STYLE

APA

Cook, P. E. (1995). Fungal ripened meats and meat products. In Fermented Meats (pp. 110–129). Springer US. https://doi.org/10.1007/978-1-4615-2163-1_5

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free