Fermented Meats
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TOTAL DOCUMENTS

10

(FIVE YEARS 0)

H-INDEX

6

(FIVE YEARS 0)

Published By Springer US

9781461359043, 9781461521631

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Fermented meat production and consumption in the European Union

Fermented Meats ◽

10.1007/978-1-4615-2163-1_10 ◽

1995 ◽

pp. 217-233 ◽

Author(s):

S. Fisher ◽

M. Palmer

Keyword(s):

European Union ◽

Meat Production ◽

The European Union ◽

Production And Consumption

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Flavour chemistry of fermented sausages

Fermented Meats ◽

10.1007/978-1-4615-2163-1_8 ◽

1995 ◽

pp. 176-193 ◽

Author(s):

R. Dainty ◽

H. Blom

Keyword(s):

Fermented Sausages

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Starter cultures for meat fermentations

Fermented Meats ◽

10.1007/978-1-4615-2163-1_6 ◽

1995 ◽

pp. 130-159 ◽

Author(s):

B. Jessen

Keyword(s):

Starter Cultures

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Stable and safe fermented sausages world-wide

Fermented Meats ◽

10.1007/978-1-4615-2163-1_7 ◽

1995 ◽

pp. 160-175 ◽

Author(s):

L. Leistner

Keyword(s):

Fermented Sausages

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The structure, composition and preservation of meat

Fermented Meats ◽

10.1007/978-1-4615-2163-1_1 ◽

1995 ◽

pp. 1-38 ◽

Author(s):

R. Lawrie

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Fermented meats — A world perspective

Fermented Meats ◽

10.1007/978-1-4615-2163-1_2 ◽

1995 ◽

pp. 39-52 ◽

Author(s):

G. Campbell-Platt

Keyword(s):

World Perspective

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Historical aspects of meat fermentations

Fermented Meats ◽

10.1007/978-1-4615-2163-1_3 ◽

1995 ◽

pp. 53-68 ◽

Author(s):

P. Zeuthen

Keyword(s):

Historical Aspects

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Bacterial fermentation of meats

Fermented Meats ◽

10.1007/978-1-4615-2163-1_4 ◽

1995 ◽

pp. 69-109 ◽

Author(s):

L. Kröckel

Keyword(s):

Bacterial Fermentation

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Fungal toxins in raw and fermented meats

Fermented Meats ◽

10.1007/978-1-4615-2163-1_9 ◽

1995 ◽

pp. 194-216 ◽

Author(s):

J. Pestka

Keyword(s):

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Fungal ripened meats and meat products

Fermented Meats ◽

10.1007/978-1-4615-2163-1_5 ◽

1995 ◽

pp. 110-129 ◽

Author(s):

P. E. Cook

Keyword(s):

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