Results 251 to 260 of about 24,510 (260)

Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures

Meat Science, 2004
Maria JOSÉ Benito, Emilio Aranda, Juan J Córdoba   +2 more
exaly  

Starter Cultures: Bacteriophage

2004
openaire   +1 more source

Dairy starter cultures

International Dairy Journal, 1997
openaire   +1 more source

Dairy Starter Cultures

2014
openaire   +2 more sources

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Food Control, 2012
Rocio Casquete, Maria JOSÉ Benito, Alberto Martin   +2 more
exaly  

Starter Cultures and Bacteriophages

2013
openaire   +1 more source

- Dairy Starter Cultures

2016
openaire   +1 more source

Starter Cultures and Bacteriophages

2003
openaire   +1 more source

Functional starter cultures.

2002
Leroy, Frederic, De Vuyst, Luc
openaire   +1 more source

Fermented Food and Starter Cultures

2005
openaire   +1 more source