Results 211 to 220 of about 13,824 (226)

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

Meat Science, 2018
Gulen Yildiz Turp
exaly  

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, Evanthia Litopoulou-Tzanetaki   +1 more
exaly  

Semidry Fermented Sausages

2004
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
Mutamed M Ayyash, Shao-Quan Liu, Anas A Al-Nabulsi   +2 more
exaly  

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Food Chemistry, 2014
Carmela Belloch, Monica Flores
exaly  

A Review of the Development of Fermented Sausage

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

Fermented poultry sausages

2015
Arnaud, Elodie, Santchurn, Sunita Jeewantee, Collignan, Antoine   +2 more
openaire   +1 more source

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

Food Chemistry, 2019
Qing-Feng Ge, Rui Liu, Mangang Wu
exaly  

Stoichiometry of dry sausage fermentation

Antonie van Leeuwenhoek, 1982
openaire   +1 more source

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

International Journal of Food Microbiology, 1998
exaly