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Ingredients in Meat Products pp 227–252Cite as

Fermentation and Acidification Ingredients

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Acknowledgments

We acknowledge financial support from the Institute for the Promotion of Innovation by Science and Technology in Flanders (IWT), in particular the STWW project Functionality of Novel Starter Cultures in Traditional Fermentation Processes. This work was also supported by the Research Council of the Vrije Universiteit Brussel (OZR, BOF, and IOF projects), the Fund for Scientific Research–Flanders (FWO), and different food companies. FL was supported by a postdoctoral fellowship of the FWO.

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    Frédéric Leroy & Luc De Vuyst

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  1. Frédéric Leroy
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  1. Meat Science Research, Research, Development & Quality Kraft Foods Inc., 910 Mayer Avenue, Madison, Wisconsin, 53704, USA

    Rodrigo Tarté

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Leroy, F., Vuyst, L.D. (2009). Fermentation and Acidification Ingredients. In: Tarté, R. (eds) Ingredients in Meat Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71327-4_11

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