Meat fermentation at the crossroads of innovation and tradition: A historical outlook
Frédéric Leroy(Vrije Universiteit Brussel), Peter Scholliers(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Maarten Janssens(Vrije Universiteit Brussel), Anneke Geyzen(Vrije Universiteit Brussel)
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