Meat quality and salt concentration influence the bacterial species diversity and community dynamics during fermentation in meat models, potentially leading to quality concerns

Emiel Niels Van Reckem (Contributor)

Activity: Talk or presentationTalk or presentation at a conference

Period31 Jan 2020
Event title25th National Symposium for Applied Biological Sciences (NSABS 2020)
Event typeConference
LocationGembloux, Belgium
Degree of RecognitionNational