Fermented Meat

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

doi:10.1201/9780203009727-15

Fermented Meat

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

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

20 Zitate (Scopus)

Abstract

A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats. In this chapter, the emphasis is placed 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
Herausgeber (Verlag)	Taylor and Francis
Seiten	251-276
Seitenumfang	26
ISBN (elektronisch)	9780203009727
ISBN (Print)	9781420053289
DOIs	https://doi.org/10.1201/9780203009727-15
Publikationsstatus	Veröffentlicht - 1 Jan. 2003
Extern publiziert	Ja

Zugriff auf Dokument

10.1201/9780203009727-15

Andere Dateien und Links

Verknüpfung zur Publikation in Scopus

Dieses zitieren

@inbook{bbd1f002576246e197efe9d8e22e5693,

title = "Fermented Meat",

abstract = "A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats. In this chapter, the emphasis is placed 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.",

author = "Hammes, \{Walter P.\} and Dirk Haller and G{\"a}nzle, \{Michael G.\}",

note = "Publisher Copyright: {\textcopyright} 2003 by Taylor and Francis Group, LLC.",

year = "2003",

month = jan,

day = "1",

doi = "10.1201/9780203009727-15",

language = "English",

isbn = "9781420053289",

pages = "251--276",

booktitle = "Handbook of Fermented Functional Foods",

publisher = "Taylor and Francis",

}

TY - CHAP

T1 - Fermented Meat

AU - Hammes, Walter P.

AU - Haller, Dirk

AU - Gänzle, Michael G.

PY - 2003/1/1

Y1 - 2003/1/1

N2 - A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats. In this chapter, the emphasis is placed 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.

AB - A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats. In this chapter, the emphasis is placed 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.

UR - https://www.scopus.com/pages/publications/85145106904

U2 - 10.1201/9780203009727-15

DO - 10.1201/9780203009727-15

M3 - Chapter

AN - SCOPUS:85145106904

SN - 9781420053289

SP - 251

EP - 276

BT - Handbook of Fermented Functional Foods

PB - Taylor and Francis

ER -

Fermented Meat

Abstract

Zugriff auf Dokument

Andere Dateien und Links

Fingerprint

Dieses zitieren