Results 281 to 290 of about 94,800 (305)

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

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Food Chemistry, 2010
Juan Marcos Aro Aro
exaly  

Fermented Milks: Starter Cultures

2022
openaire   +1 more source

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

Food Control, 2014
Camelia Vizireanu, Inmaculada Franco, Javier Carballo   +2 more
exaly  

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

LWT - Food Science and Technology, 2017
Wonnop Visessanguan
exaly  

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

Journal of Food Science, 2015
Hongyang Ren
exaly  

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 Sebastião Da Silva Pinto   +2 more
exaly  

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

Meat Science, 2007
Hüseyin Gençcelep, Güzin Kaban, Mükerrem Kaya   +2 more
exaly