Results 181 to 190 of about 87,639 (208)

Fermented sausages with probiotic microorganisms

Meat Industry Journal, 2020
I.S. Patrakova, G.V. Gurinovich, S.A. Seregin, V.A. Saveliev, L.S. Kudryashov   +4 more
openaire   +1 more source

Fermented Meat Sausages

2017
R. Bou, S. Cofrades, F. Jiménez-Colmenero   +2 more
openaire   +1 more source

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Foods, 2023
Hack-Youn Kim, Yohan Yoon, Solhee Lee
exaly  

Dry Fermented Sausages

2004
Sabine Leroy-Se¬¥trin, Silvina Fadda, Re¬¥gine Talon   +2 more
openaire   +1 more source

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

Foods, 2022
Yingchun Zhu, Zhihui Yu, Ji Wang
exaly  

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Food Science and Human Wellness, 2021
Jiapeng Li
exaly  

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

Critical Reviews in Food Science and Nutrition, 2013
Milad Rouhi
exaly  

Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage

Food Control, 2010
Shiling Lu, Xinglian Xu, Guanghong Zhou   +2 more
exaly  

Cheese and fermented sausages

2007
openaire   +2 more sources

Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

Food Research International, 2011
Thi Thu Hao Van, Peter Smooker
exaly