Control of bioflavour and safety in fermented sausages: first results of a European project
Daniël Demeyer(Ghent University), Susanna Eerola, Marc Raemaekers(Ghent University), Luc De Vuyst(Vrije Universiteit Brussel), Régine Talòn(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), C. Montel(Centre de Recherche en Nutrition Humaine d'Auvergne), Lars Oddershede Sunesen(Technical University of Denmark), Koen Venema(Rutgers, The State University of New Jersey), F. Vandendriessche, E. Murbrekk, K Lorentsen, Anny De Smedt, Beate F Hagen, Askild Lorentz Holck(Nofima), Emanuela Zanardi(University of Parma), R. Chizzolini(University of Parma), Aldo Rizzo, Frédéric Leroy(Vrije Universiteit Brussel), B. ten Brink(Food & Nutrition), Louise H. Stahnke(Technical University of Denmark)
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