Results 271 to 280 of about 94,800 (305)

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, Qi-Xing Jiang
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  

Dairy Starter Cultures

2014
openaire   +2 more sources

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 Domínguez, Paulo E S Munekata, Rubén Agregán   +2 more
exaly  

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

Food Control, 2014
Maria Gomez, Sonia Fonseca
exaly  

Dairy: Starter Cultures

2010
openaire   +1 more source

Starter Cultures: Genetics

2004
openaire   +1 more source

Starter Cultures: Specific Properties

2022
Malcolm C. Broome, Ian B. Powell
openaire   +1 more source

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  

Meat Starter Cultures

2010
openaire   +1 more source