Work

Functional meat starter cultures for improved sausage fermentation

Year: 2005

Type: review

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2005.06.027

Authors: Frédéric Leroy, Jurgen Verluyten, Luc De Vuyst

Institution: Vrije Universiteit Brussel

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Fonds Wetenschappelijk Onderzoek, Vrije Universiteit Brussel, Vlaamse regering

OpenAlex ID: W2009900848

FWCI: 1.804

Cites: 257

Cited by: 632

Related to: 10