Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

Authors :: Leroy, Frederic
Aymerich, Teresa
Champomier-verges, Marie-christine
Cocolin, Luca
De Vuyst, Luc
Flores, Monica
Leroi, Francoise
Leroy, Sabine
Talon, Regine
Vogel, Rudi F.
Zagorec, Monique
Leroy, Frederic
Aymerich, Teresa
Champomier-verges, Marie-christine
Cocolin, Luca
De Vuyst, Luc
Flores, Monica
Leroi, Francoise
Leroy, Sabine
Talon, Regine
Vogel, Rudi F.
Zagorec, Monique
Source :: International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2018-06 , Vol. 274 , P. 67-70
Publication Year :: 2018

Database :: OAIster
Journal :: International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2018-06 , Vol. 274 , P. 67-70
Notes :: application/pdf, English
Publication Type :: Electronic Resource
Accession number :: edsoai.on1286170335
Document Type :: Electronic Resource
Full Text :: https://doi.org/10.1016.j.ijfoodmicro.2018.02.006

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