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• W2912253915 startingPage "461" @default.
• W2912253915 abstract "The final quality of a fermented meat product depends on many factors, including the quality of the initial raw materials, ingredients, and additives, the processing conditions (such as fermentation conditions and extent of drying and ripening), packaging, and the storage conditions at the factory and during commercial distribution. It is necessary to control the quality not only of the final product but also at different stages of the process; this allows the conditions used for processing to be checked later in order to satisfy consumer demands in terms of safety, nutritional value, and sensory characteristics." @default.
• W2912253915 created "2019-02-21" @default.
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• W2912253915 date "2014-10-02" @default.
• W2912253915 modified "2023-10-14" @default.
• W2912253915 title "Quality Control" @default.
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• W2912253915 doi "https://doi.org/10.1002/9781118522653.ch52" @default.
• W2912253915 hasPublicationYear "2014" @default.
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