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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
149
solid-statefermentedfoodofanimalorigin
Coutron- Gambotti, C. and Gandemer, G. (1999). Lipolysis and oxidation
in subcutaneous adipose tissue during dry- cured ham processing. Food
Chemistry. 64, 95–101.
Dang, Y.L., Wang, Z., and Xu, S.Y. (2008). e analyze and improving method
of quality of dry- cured ham. Science and Technology of Food Industry
(China). 2, 308–312.
Decker, E.A. and Park, Y. (2010). Healthier meat products as functional foods.
Meat Science. 86, 49–55.
Encinas, J.P., Lopez- Diaz, T.M., Garcia- Lopez, M.L., Otero, A., and Moreno,
B. (2000). Yeast populations on Spanish fermented sausages. Meat Science.
54, 203–208.
Fadda, S., Lopez, C., and Vignolo, G. (2010). Role of lactic acid bacteria during
meat conditioning and fermentation: ...
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Publisher Resources

ISBN: 9781439844960