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Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India

Journal: Current Nutrition & Food Science
Volume: 15 Issue: 7 Year: 2019 Page: 707-711
Author(s): Vipasha Sharma,Sampan Attri,Rishi Mahajan,Gunjan Goel

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A Novel Two-phase Soft Starter Used for Three-phase Asynchronous Motors

Journal: Recent Advances in Electrical & Electronic Engineering
Volume: 13 Issue: 8 Year: 2020 Page: 1175-1182
Author(s): Jingwen Chen,Hongshe Dang

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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 11 Issue: 1 Year: 2020 Page: 27-39
Author(s): Ludovic Roudil,Pasquale Russo,Carmen Berbegal,Warren Albertin,Giuseppe Spano,Vittorio Capozzi

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Traditional Cheese Maturing in Lambskin Sacks from Dalmatian Region

Ebook: Current Developments in Food and Nutrition Research
Volume: 1 Year: 2020
Author(s): Jadranka Frece,Deni Kostelac,Marija Vrdoljak,Iva Äanak,Å½eljko JakopoviÄ,Marko JeliÄ,Ksenija Markov
Doi: 10.2174/9789811432361120010005

Lactic Acid Bacteria as Starter Cultures in Food: Genome Characterization and Comparative Genomics

Ebook: Genome Editing in Bacteria (Part 1)
Volume: 1 Year: 2024
Author(s):
Doi: 10.2174/9789815165678124010009

Microbiological Quality of Traditional Turkish Cheeses

Ebook: Current Developments in Food and Nutrition Research
Volume: 1 Year: 2020
Author(s): Zerrin Erginkaya,GÃ¶zde Konuray,Mihriban KorukluoÄlu
Doi: 10.2174/9789811432361120010015

High Throughput Biotechnology in Traditional Fermented Food Industry

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 2 Issue: 3 Year: 2010 Page: 251-257
Author(s): Yong Yang, Rong-man Xu, Jia Song, Wei-min Wang

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Search Result "traditional starters"

Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India

A Novel Two-phase Soft Starter Used for Three-phase Asynchronous Motors

Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

Traditional Cheese Maturing in Lambskin Sacks from Dalmatian Region

Lactic Acid Bacteria as Starter Cultures in Food: Genome Characterization and Comparative Genomics

Microbiological Quality of Traditional Turkish Cheeses

High Throughput Biotechnology in Traditional Fermented Food Industry

Traditional Cheeses of Eastern Anatolia Region in Turkey

Traditional Cheeses of Mediterranean Region in Turkey

Brazilian Traditional Cheeses

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