Results 211 to 220 of about 60,101 (253)

Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Food Chemistry, 2021
Seda Yalcin, Ramazan Şevik
exaly  

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

Food Research International, 2021
Zhen-Ming Lu, Xiao-Juan Zhang, Li-Juan Chai   +2 more
exaly  

Starters for starters

World Pumps, 2002
openaire   +1 more source

For starters

TechTrends, 1996
  +5 more sources

For starters

TechTrends, 1997
openaire   +2 more sources

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

Food Research International, 2022
Yingying Sun, Qian Hua, Yanshun Xu
exaly  

For starters

TechTrends, 1989
openaire   +1 more source

Effect of starter culture on growth of Staphylococcus aureus in sucuk

Food Control, 2006
Güzin Kaban, Mükerrem Kaya
exaly  

The Starters

2023
A Vasudevan, Partha Ray
openaire   +1 more source

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Food Chemistry, 2010
Juan Marcos Aro Aro, Ken-Ichiro Shimada, Michihiro Fukushima   +2 more
exaly