Search Result "Fermented Sausages"
Non-emulsified Sausage Processing Technology
Ebook: Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Volume: 1 Year: 2020
Author(s): Daneysa L. Kalschne,Marinês P. Corso,Cristiane Canan
Doi: 10.2174/9789811470196120010009
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
Dry Fermentation Technology
Ebook: Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Volume: 1 Year: 2020
Author(s): Daneysa L. Kalschne,Marinês P. Corso,Cristiane Canan
Doi: 10.2174/9789811470196120010005
Mold-Fermented Foods: Penicillium spp. as Ripening Agents in the Elaboration of Cheese and Meat Products
Ebook: Mycofactories
Volume: 1 Year: 2011
Author(s): Renato Chávez,Francisco Fierro,Ramón O. GarcÃa-Rico,Federico Laich
Doi: 10.2174/978160805223311101010073
Meat Emulsion Technology
Ebook: Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Volume: 1 Year: 2020
Author(s): Daneysa L. Kalschne,Marinês P. Corso,Cristiane Canan
Doi: 10.2174/9789811470196120010006
Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)
Journal: Current Analytical Chemistry
Volume: 9 Issue: 4 Year: 2013 Page: 622-630
Author(s): Monica Flores, Alicia Olivares, Kseniya Dryahina, Patrik Spanel
L. Plantarum of Vegetable Origin - Genome Editing and Applications
Ebook: Genome Editing in Bacteria (Part 1)
Volume: 1 Year: 2024
Author(s):
Doi: 10.2174/9789815165678124010010
Bifidobacterial Genome Editing for Potential Probiotic Development
Ebook: Genome Editing in Bacteria (Part 1)
Volume: 1 Year: 2024
Author(s):
Doi: 10.2174/9789815165678124010007
Food Microbial Cultures
Ebook: Recent Advances in Biotechnology
Volume: 4 Year: 2018
Author(s): Sander Sieuwerts,Gurjot Deepika
Doi: 10.2174/97816810874121180401
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