Results 251 to 260 of about 32,996 (264)

Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

Food Bioscience, 2018
Digambar Kavitake, Sujatha Kandasamy, Palanisamy Bruntha Devi   +2 more
exaly  

Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products

International Journal of Food Microbiology, 2001
exaly  

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Meat Science, 2008
Ayla Soyer
exaly  

Starter Cultures: Bacteriophage

2004
openaire   +1 more source

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Meat Science, 2016
Maria Elisa Cayre, Marcela P Castro
exaly  

Dairy starter cultures

International Dairy Journal, 1997
openaire   +1 more source

Dairy Starter Cultures

2014
openaire   +2 more sources

Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants

International Journal of Food Microbiology, 2001
Susana Seseña, Maria Llanos Palop
exaly  

Starter Cultures and Bacteriophages

2013
openaire   +1 more source

- Dairy Starter Cultures

2016
openaire   +1 more source