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Metabolome Combined with 16S rDNA Sequencing Reveals a Novel Mechanistic Insight into the Collaboration of Resveratrol and β-Hydroxy-β-Methylbutyric Acid in Regulating the Meat Quality of Tibetan Sheep Through Altering Rumen Microbiota. [PDF]
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Immobilized Cells in Meat Fermentation
Critical Reviews in Biotechnology, 1994The immobilization of microbial cells can contribute to fermented meat technology at two basic levels. First, the solid/semisolid nature (low available water) of the substrate restricts the mobility of cells and results in spatial organizations based on "natural immobilization" within the fermentation matrix.
A J, McLoughlin, C P, Champagne
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Food Research International, 1994
Abstract This paper provides general information on the fermentation of meat, the types and manufacture of the resulting products, the microorganisms involved and the factors affecting microbial activity. Subsequently, recent developments in the following three main research fields are reviewed: (i) Instrumental control of meat fermentation: Sensors ...
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Abstract This paper provides general information on the fermentation of meat, the types and manufacture of the resulting products, the microorganisms involved and the factors affecting microbial activity. Subsequently, recent developments in the following three main research fields are reviewed: (i) Instrumental control of meat fermentation: Sensors ...
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Microbiological events during commercial meat fermentations
Journal of Applied Bacteriology, 1992Microbiological developments during industrial meat fermentations (salami), made with and without commercial starter cultures, were followed at two factories in Germany and Italy. In the German product microbial growth was evident only for the first 48 h, followed by a gradual decline in numbers of most micro‐organisms. The pH fell
B, Marchesini +5 more
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Editorial - 3rd International Symposium of Fermented Meat
International Journal of Food Microbiology, 2019International ...
Talon, Régine, Leroy, Sabine
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