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- W71229742 abstract "A wide variety of fermented meat products are available around the world, but on the whole, two types can be distinguished: semidry and dry fermented sausages subdivided into northern European and southern European types. This chapter reviews the ecology of fermented sausages and highlights the importance of two bacterial groups in fermentation: lactic acid bacteria and coagulase negative staphylococci. The relevant role of bacterial starter cultures in sensorial qualities, such as flavor and color, developments is discussed. The main hazards of bacteria involved in fermentation are underlined." @default.
- W71229742 created "2016-06-24" @default.
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- W71229742 date "2014-01-01" @default.
- W71229742 modified "2023-10-18" @default.
- W71229742 title "FERMENTED FOODS | Fermented Meat Products and the Role of Starter Cultures" @default.
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- W71229742 doi "https://doi.org/10.1016/b978-0-12-384730-0.00116-6" @default.
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