Results 171 to 180 of about 62,334 (223)

Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products. [PDF]

Sci Rep
Yazdanparast S, Mohammadi-Nasrabadi F, Hashmati A, Rezazadeh R, Taheri M, Alhouei B, Esfarjani F.   +6 more
europepmc   +1 more source

Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry. [PDF]

Antibiotics (Basel)
Kim M, Khatun J, Khan F, Kim YM.
europepmc   +1 more source

Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product. [PDF]

Foods
Sun X, He X, Wang D, Zhang M, Hu G, Sun E, Sun L, Jin Y, Zhao L.   +8 more
europepmc   +1 more source

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Mushroom: an emerging source for next generation meat analogues. [PDF]

Front Nutr
Panda J, Nath PC, Mishra AK, Rustagi S, Nayak D, Blundell R, Mohanta YK.   +6 more
europepmc   +1 more source

The joys and sorrows of metaphorical consumption : "mozarellas", "prostisciuttos", "muttons" and "yum-yum girls" ; foodsemy with a Romance accent [PDF]

, 2008
Kleparski, Grzegorz A.
core  

Identification of Chicken Bone Paste in Starch-Based Sausages Using Laser-Induced Breakdown Spectroscopy. [PDF]

Sensors (Basel)
Li H, Shen L, Han X, Liu Y, Wang Y.
europepmc   +1 more source

LOW NUCLEIC ACIDS DRIED YEAST AS MEAT SUBSTITUTE IN BEEF SAUSAGE

Egyptian Journal of Agricultural Research, 1993
openaire   +1 more source