Elements of innovation and tradition in meat fermentation: Conflicts and synergies.

Volume: 212, Pages: 2 - 8
Published: Nov 6, 2015
Abstract
null null Fermented meats are often studied by food technologists and microbiologists with respect to their safety and quality properties. They are archetypal traditional foods, since they have originated as the products of empirical methods for meat preservation in a distant past and have evolved over many centuries towards a large assortment of varieties with strong territorial and socio-cultural connotations. Yet, an unambiguous definition of...
Paper Details
Title
Elements of innovation and tradition in meat fermentation: Conflicts and synergies.
Published Date
Nov 6, 2015
Volume
212
Pages
2 - 8
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