Fermented meat

Walter P. Hammes; Dirk Haller; Michael G. Gänzle

Fermented meat

Walter P. Hammes, Dirk Haller, Michael G. Gänzle

Lehrstuhl für Ernährung und Immunologie

Publikation: Beitrag in Buch/Bericht/Konferenzband › Kapitel › Begutachtung

12 Zitate (Scopus)

Abstract

A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats.^1-5 In this chapter, the emphasis is on the nutritional and health-related aspects of the fermentation process or, more specifically, the products obtained with the aid of this process. Points to consider are the inherent properties of the nonfermented matrix (i.e., the nutritive value, hazards, and shelf life) as well as the effects of the fermentation process on these criteria.

Originalsprache	Englisch
Titel	Handbook of Fermented Functional Foods, Second Edition
Herausgeber (Verlag)	CRC Press
Seiten	291-320
Seitenumfang	30
ISBN (elektronisch)	9781420053289
ISBN (Print)	9781420053265
Publikationsstatus	Veröffentlicht - 1 Jan. 2008

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Fermented meat

Abstract

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