Results 161 to 170 of about 6,699 (223)

Bioprotective Potential of <i>Pediococcus acidilactici</i> L1 and <i>Lactiplantibacillus plantarum</i> HG1-1 in Harbin Red Sausage Under Vacuum Packaging. [PDF]

Foods
Wang Q, Zhang K, Chen Q, Liu H, Zhang C, Liu Q, Kong B.   +6 more
europepmc   +1 more source

Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed. [PDF]

Food Sci Nutr
Węsierska E, Pasternak M, Niemczyńska-Wróbel K, Słupski J.   +3 more
europepmc   +1 more source

Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction. [PDF]

Int J Food Sci
Baytukenova S, Ryspaeva U, Baytukenova S, Kostanova A, Yeraliyeva S.   +4 more
europepmc   +1 more source

Validation Study of the Petricore™ Aerobic Count (AC) for the Enumeration of Mesophilic Aerobic Bacteria in a Broad Range of Foods and Select Environmental Samples: AOAC Performance Tested MethodSM 032502. [PDF]

J AOAC Int
Sung W, Cho YH, Moon S, Lanzit K, Benzinger MJ, Bastin B, Crowley E.   +6 more
europepmc   +1 more source

Mitigating lipid oxidation in meat products using nano-formulated essential oils and plant extracts: a systematic review. [PDF]

Food Chem X
Abedini A, Shokri S, Mirmoghtadaie L, Shojaee-Aliabadi S.   +3 more
europepmc   +1 more source

The potential of immature jackfruit in meat analogues. [PDF]

Curr Res Food Sci
Swinkels ACM, Schutyser MAI, van der Goot AJ.   +2 more
europepmc   +1 more source

Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products. [PDF]

Foods
Idyryshev B, Nurgazezova A, Assirzhanova Z, Utegenova A, Amirkhanov S, Jumazhanova M, Baikadamova A, Dautova A, Spanova A, Serikova A.   +9 more
europepmc   +1 more source

Histological, immunohistochemical assessment and DNA fingerprint species identification of some meat products in Egypt. [PDF]

Sci Rep
Kamaly HF, Hassan AM, Youssef ZM, Ahmed Mustafa FE.   +3 more
europepmc   +1 more source

A new nuclear marker for quantitative analysis of wild boar and domestic pig meat in game meat products using PLAG1 zinc finger gene. [PDF]

Sci Rep
Adenuga BM, Spychaj A, Montowska M.
europepmc   +1 more source

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. [PDF]

Foods
Kaya M, Karayiğit A, Oral ZFY, Öztürk K, Fencioğlu Çakır H, Akyol Y, Ulutaş B, Sallan S, Kaban G.   +8 more
europepmc   +1 more source