Fermentation and drying are among the most ancient food preservation techniques used by man. Developed through the years, these processes prolonged the storage time of meats (and meat products) and brought favorable changes to their organoleptic properties, with respect to the original substrate. © 2008 Springer New York.
CITATION STYLE
Cocconcelli, P. S., & Fontana, C. (2008). Characteristics and applications of microbial starters in meat fermentations. In Meat Biotechnology (pp. 129–148). Springer New York. https://doi.org/10.1007/978-0-387-79382-5_5
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