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

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Author
Leroy, Fredéric
Ayrmerich, Teresa
Champomier-Vergès, Marie-Christine
Cocolin, Luca
De Vuyst, Luc
Flores, Mónica
Leroi, Françoise
Leroy, Sabine
Talon, Régine
Vogel, Rudi F.
Zagorec, Monique
Publication date
2018-02-05
URI http://hdl.handle.net/20.500.12327/249
DOI
https://doi.org/10.1016/j.ijfoodmicro.2018.02.006
ISSN
0168-1605
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
15
Publisher
Elsevier
Is part of
International Journal of Food Microbiology
Citation
Leroy, Frédéric, Teresa Aymerich, Marie-Christine Champomier-Vergès, Luca Cocolin, Luc De Vuyst, Mónica Flores, and Françoise Leroi et al. 2018. "Fermented Meats (And The Symptomatic Case Of The Flemish Food Pyramid): Are We Heading Towards The Vilification Of A Valuable Food Group?". International Journal Of Food Microbiology 274: 67-70. Elsevier BV. doi:10.1016/j.ijfoodmicro.2018.02.006.
Program
Funcionalitat i Seguretat Alimentària
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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