Results 231 to 240 of about 24,510 (260)

Functional meat starter cultures for improved sausage fermentation

International Journal of Food Microbiology, 2006
Frédéric Leroy, Luc De Vuyst
exaly  

Starter Culture

Reshab Majumder, Chandrakanta Sen, Subhadip Manik, Akshay Ramani   +3 more
openaire   +1 more source

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

Journal of Food Science, 2015
Xinhui Wang, Hongyang Ren
exaly  

Starter cultures

1993
openaire   +1 more source

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

Meat Science, 2007
Huseyin Genççelep, Güzin Kaban, Mükerrem Kaya   +2 more
exaly  

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

Food Control, 2013
Xuefeng Zeng, Wenshui Xia, Qixing Jiang   +2 more
exaly  

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Meat Science, 2007
Baltasar Mayo
exaly  

Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste

LWT - Food Science and Technology, 2020
Qian Hua, Pei Gao, Yanshun Xu
exaly  

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

Frontiers in Microbiology, 2017
Witold Kot, T B Pedersen, Jeffery R Broadbent   +2 more
exaly  

Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes

Food Research International, 2019
Ilaria De Pasquale, Raffaella Di Cagno, Maria De Angelis   +2 more
exaly