Results 181 to 190 of about 84,334 (209)

Probiotic Fermented Sausage

2023
Claudio M. E. Malaghini, Ana Paula Zapelini de Melo, Silvani Verruck   +2 more
openaire   +1 more source

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

Dry Fermented Sausages

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

Microbial diversity of representative traditional fermented sausages in different regions of China

Journal of Applied Microbiology, 2021
Lianjun Song
exaly  

Changes in the Components of Dry-Fermented Sausages during Ripening

Critical Reviews in Food Science and Nutrition, 1999
Lorenzo de la Hoz, Juan A Ordonez, L de la Hoz   +2 more
exaly  

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

Meat Science, 2004
Francesco Villani, Giuseppe Blaiotta, Gianluigi Mauriello   +2 more
exaly  

Actin proteolysis during ripening of dry fermented sausages at different pH values

Food Chemistry, 2017
Frédéric Leroy, Bart Devreese, Stefaan de Smet   +2 more
exaly  

Cheese and fermented sausages

2007
openaire   +2 more sources

Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

Meat Science, 2008
J G Bloukas, J G Bloukas
exaly