Results 191 to 200 of about 87,639 (208)

Fermented sausages

1998
openaire   +1 more source

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

Meat Science, 2003
Parthena Kotzekidou, N Tzanetakis
exaly  

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

Food Chemistry, 2019
Wangang Zhang, Rui Liu, Qingfeng Ge
exaly  

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

International Journal of Food Microbiology, 2007
Albano Helena, Leon Dicks, Paula Teixeira   +2 more
exaly  

Semidry Fermented Sausages

2004
openaire   +1 more source

Dry fermented sausage.

2004
openaire   +1 more source

A Review of the Development of Fermented Sausage

Hans Journal of Food and Nutrition Science, 2018
openaire   +1 more source

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

LWT - Food Science and Technology, 2019
Tareq Osaili, Amin Olaimat, Mutamed M Ayyash   +2 more
exaly  

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

Journal of Food Science, 2017
Ping Hu
exaly  

Stoichiometry of dry sausage fermentation

Antonie van Leeuwenhoek, 1982
openaire   +1 more source