Traditional Meat Products—A Mycotoxicological Review

Traditional Meat Products—A Mycotoxicological Review

Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products...

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Bibliographic Details
Main Authors: Krešimir Mastanjević, Dragan Kovačević, Ksenija Nešić, Vinko Krstanović, Kristina Habschied
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Life
Subjects:
dry sausage
cured meat products
mycotoxins
traditional production
fungi
Online Access:https://www.mdpi.com/2075-1729/13/11/2211

Internet

https://www.mdpi.com/2075-1729/13/11/2211

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