Stable and safe fermented sausages world-wide

Publisher Website

1 January 1995

book chapter
Published by Springer Nature

p. 160-175
https://doi.org/10.1007/978-1-4615-2163-1_7

Abstract

No abstract available

Keywords

This publication has 6 references indexed in Scilit:

Toxicological evaluation of moulds
Food Biotechnology, 1990
New mould starter cultures by genetic modification
Food Biotechnology, 1990
Mould‐fermented foods: Recent developments
Food Biotechnology, 1990
Antibacterial activity of Lactobacillus sake isolated from meat
Applied and Environmental Microbiology, 1989
Untersuchungen zur Selektion eines technologisch geeigneten und toxikologisch unbedenklichen Schimmelpilz-Stammes für die Rohwurst-Herstellung
Zentralblatt für Veterinärmedizin Reihe B, 1972