Results 241 to 250 of about 24,510 (260)

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Food Research International, 2018
Marcio Aurelio De Almeida, Erick Saldaña, Jair Sebastiao da Silva Pinto   +2 more
exaly  

Meat Starter Cultures

2010
openaire   +1 more source

Dairy: Starter Cultures

2010
openaire   +1 more source

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

Food Control, 2014
JOSÉ M Lorenzo, Maria Gomez, Sonia Fonseca   +2 more
exaly  

Starter Cultures: Genetics

2004
openaire   +1 more source

Daily starter cultures

Food Research International, 1997
openaire   +1 more source

Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

International Journal of Food Microbiology, 2004
F Breidt, H P Fleming
exaly  

Starter Cultures and Bacteriophages

Bibek Ray, Arun Bhunia
openaire   +1 more source

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food

International Journal of Food Microbiology, 2003
J A Narvhus
exaly  

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

LWT - Food Science and Technology, 2016
Ruben Dominguez, Paulo E S Munekata, Ruben Agregán   +2 more
exaly