Results 281 to 290 of about 156,503 (306)

Daily starter cultures

Food Research International, 1997
openaire   +1 more source

PRESERVATION OF STARTER CULTURES

Proceedings of the Society of Agricultural Bacteriologists, 1939
A. T. R. Mattick, H. J. Rogers
openaire   +1 more source

South American starter cultures

Nature Biotechnology, 1996
openaire   +1 more source

Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Food Science and Biotechnology, 2015
Jong-hee lee, Hye Jeong Seo, Hak-Jong Choi   +2 more
exaly  

Fermented Milks: Starter Cultures

2022
openaire   +1 more source

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  

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
María E Cayré, Marcela P Castro
exaly  

The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening

International Journal of Dairy Technology, 2007
Nihat Akin
exaly