Results 171 to 178 of about 3,605 (178)

Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage

International Journal of Food Microbiology, 1998
exaly  

Shelf life of packaged sliced dry fermented sausage under different temperature

Meat Science, 2013
Mario Ščetar, Mia Kurek, Kata Galić   +2 more
exaly  

Stoichiometry of dry sausage fermentation

Antonie van Leeuwenhoek, 1982
openaire   +1 more source

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Food Chemistry, 2019
Qingfeng Ge, Rui Liu, Mangang Wu
exaly  

Spreadable raw fermented sausage

2006
openaire   +2 more sources

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

International Journal of Food Science and Technology, 2018
Małgorzata Karwowska, Anna Kononiuk
exaly  

Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities

Food Research International
Baocai Xu
exaly  

Salt reduction in dry fermented sausages

2021
openaire   +1 more source