Results 141 to 150 of about 8,244 (256)
Fermented Meat Products: Production and Consumption [PDF]
, 2010 I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
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UEG Week 2025 Moderated Posters
United European Gastroenterology Journal, Volume 13, Issue S8, Page S189-S802, October 2025.
wiley +1 more source
Improving quality in Iberian “Chouriço Grosso”, a Portuguese traditional sausage, using autochthonous starter cultures [PDF]
, 2011 “Chouriço Grosso“ is a traditional and high quality Portuguese sausage made of meat from a rustic and fatty Alentejano pig breed in the south east region of Portugal.
Elias, Miguel
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Amino Acid Sequence of the Murein of Planococcus and Other Micrococcaceae [PDF]
, 1970 Karl Heinz Schleifer, O. Kandler
openalex +1 more source
AgronomySoils are a hotspot for the emergence and spread of antibiotic resistance. The effects of agrochemical treatments on the bacterial community of agricultural soils and the content of antibiotic-resistance genes (ARGs) were studied. Treatments included the
Ludmila Khmelevtsova +9 more
doaj +1 more source
EFEK ANTIBAKTERI ALFA MANGOSTIN DAN KOMBINASINYA DENGAN BEBERAPA ANTIBIOTIK TERHADAP Staphylococcus aureus MULTIRESISTEN [PDF]
, 2010 Alfa mangostin dari kulit buah manggis (Garcinia mangostana L) mempunyai aktivitas antibakteri terhadap S. aureus. Kombinasi alfa mangostin dengan antibiotik seperti vankomisin, gentamisin, dan ampisilin menghasilkan peningkatan aktivitas antibakteri ...
MELVIANI , MELVIANI
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The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage. [PDF]
, 2011 A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated.
Agulheiro-Santos, A.C., Elias, M.
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