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dc.contributor.authorLeroy, Fredéric
dc.contributor.authorAyrmerich, Teresa
dc.contributor.authorChampomier-Vergès, Marie-Christine
dc.contributor.authorCocolin, Luca
dc.contributor.authorDe Vuyst, Luc
dc.contributor.authorFlores, Mónica
dc.contributor.authorLeroi, Françoise
dc.contributor.authorLeroy, Sabine
dc.contributor.authorTalon, Régine
dc.contributor.authorVogel, Rudi F.
dc.contributor.authorZagorec, Monique
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-03T15:59:59Z
dc.date.available2019-04-03T15:59:59Z
dc.date.issued2018-02-05
dc.identifier.citationLeroy, 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.ca
dc.identifier.issn0168-1605ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/249
dc.format.extent15ca
dc.language.isoengca
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Food Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleFermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?ca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2018.02.006ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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