Detalles de la búsqueda
1.
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
Molecules
; 27(3)2022 Feb 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-35164362
2.
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
J Sci Food Agric
; 98(10): 3728-3734, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29315594
3.
Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat.
Asian-Australas J Anim Sci
; 30(1): 85-93, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27165018
4.
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
J Sci Food Agric
; 95(3): 628-34, 2015 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25044178
5.
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study.
Foods
; 13(3)2024 Jan 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-38338527
6.
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.
Foods
; 12(21)2023 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959092
7.
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
Foods
; 12(8)2023 Apr 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37107360
8.
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
Antioxidants (Basel)
; 10(11)2021 Oct 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-34829583
9.
Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.
Acta Sci Pol Technol Aliment
; 14(4): 293-302, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-28068036
10.
Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Meat Sci
; 96(2 Pt A): 750-6, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24200566
11.
Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics.
Food Chem
; 139(1-4): 67-71, 2013 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23561079
12.
Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics.
Meat Sci
; 91(3): 374-7, 2012 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22417730
13.
Oxidative stability of fermented meat products.
Acta Sci Pol Technol Aliment
; 11(2): 99-109, 2012 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-22493153
Resultados
1 -
13
de 13
1
Próxima >
>>