Abstract
Fermented meat products are just one category of processed meat.Because of the diversity and impreciseness of the information available on the processed meat market, it is extremely difficult to make a reliable estimate of the size of the fermented meat sector. Fermented products are commonly defined as those which have been subject to the action of microorganisms or enzymes so the desirable biochemical changes cause significant modification to the basic product. However, from the products included in the data on the processed meat market, it is not possible to reliably identify those which may have undergone this process.
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© 1995 Springer Science+Business Media Dordrecht
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Fisher, S., Palmer, M. (1995). Fermented meat production and consumption in the European Union. In: Campbell-Platt, G., Cook, P.E. (eds) Fermented Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2163-1_10
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DOI: https://doi.org/10.1007/978-1-4615-2163-1_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5904-3
Online ISBN: 978-1-4615-2163-1
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