Results 261 to 270 of about 88,862 (306)

Microorganisms in traditional fermented meats

2015
International ...
Leroy, Sabine, Lebert, Isabelle, Talon, Régine   +2 more
openaire   +1 more source

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Foods, 2022
Luísa Barreira, Giovanni Bruno, Francesco Porcelli   +2 more
exaly  

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

International Journal of Food Engineering, 2021
Ya-li Dang
exaly  

Chemical hazards in fermented meats

2016
Chemical toxicants entering into the food chain may exhibit biological activity in humans, causing adverse effects on their health. In order to prevent their presence in meat and meat products systematic control of certain types or groups of substances through all critical points of the production and storage is absolutely necessary.
Pleadin, Jelka, Bogdanović, Tanja
openaire   +1 more source

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

Meat Science, 2020
Ping Hu
exaly  

Quality Control for Fermented Meats

Journal of the American Veterinary Medical Association, 1976
openaire   +2 more sources

Fermented Meat Sausages

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

Effects of temperature on microbial succession and quality of sour meat during fermentation

LWT - Food Science and Technology, 2019
Jing Lv, Shengjie, Huipeng Liang
exaly  

Meat Fermentation

2010
openaire   +1 more source

Fermented Foods: Fermented Meat Products

2016
F. Leroy, L. De Vuyst
openaire   +1 more source