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Sauerkraut fermentation : New fermentation vat
Biotechnology Letters, 1979A new sauerkraut fermentation vat with external recycling of brine is described. This system allows the control of fermentation, improves the homogeneity of final product and accelerates theacidification by the usual lactic-acid bacteria.
C. Noel, A. M. Deschamps, J. M. Lebeault
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Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Fermentation and Fermented Dairy Products
1996Although this chapter is devoted to milk and other dairy products, it begins with a discussion of fermentation because of the importance of this process to dairy products.
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Fermentation and Post-fermentation Processing
1997Fermentation is one of the oldest methods of food preservation. The hygenic value of wine, as an alternative to local water supplies, has been known since well before the crusades. Although the interactive effects of ethanol, low pH, and the presence of preservatives have generally been credited for the antimicrobial properties of wine, recent research
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