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

著录项

• 来源
  《International Journal of Food Microbiology》 |2018年第2018期|共4页
• 作者

  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;

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• 作者单位

  Vrije Univ Brussel Fac Sci &

  Bioengn Sci Res Grp Ind Microbiol &

  Food Biotechnol IMDO Pl Laan 2 B-1050 Brussels Belgium;

  IRTA Food Safety Programme Finca Camps &

  Arnet E-17121 Monells Spain;

  Univ Paris Saclay INRA AgroParisTech Micalis Inst F-78350 Jouy En Josas France;

  Univ Turin Dept Agr Forest &

  Food Sci I-10095 Grugliasco Italy;

  Vrije Univ Brussel Fac Sci &

  Bioengn Sci Res Grp Ind Microbiol &

  Food Biotechnol IMDO Pl Laan 2 B-1050 Brussels Belgium;

  CSIC Inst Agroquim &

  Tecnol Alimentos Avda Agustin Escardino 7 Paterna 46980 Spain;

  IFREMER Lab Ecosyst Microbiens &

  Mol Marines Biotecnol Rue Ile Yeu F-44311 Nantes 03 France;

  Univ Clermont Auvergne INRA MEDIS F-63000 Clermont Ferrand France;

  Univ Clermont Auvergne INRA MEDIS F-63000 Clermont Ferrand France;

  Tech Univ Munich Lehrstuhl Tech Mikrobiol Gregor Mendel Str 4 D-85354 Freising Weihenstephan Germany;

  Univ Bretagne Loire INRA Oniris SECALIM F-44307 Nantes France;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品微生物学;
• 关键词

  Fermented meats; Health; Evidence-based nutrition; Food guidelines;

  机译：发酵肉;健康;基于证据的营养;食物指导;