Similar Items: Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
- Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
- Secretion systems of pathogenic escherichia coli
- Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
- Fermentación asistida de cacao (Theobroma cacao) y participación de Zamorano en la investigación e innovación de derivados de este cultivo: Revisión literaria
Author: Stegmayer, María Ángeles
Author: Sirini, Noelí Estefanía
- Capacidad de Lactiplantibacillus plantarum LP5 para inhibir biopelículas de Campylobacter coli
- Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- Macroencapsulation of Limosilactobacillus reuteri DSPV002C as nutritional supplement for piglets: Storage stability and survival in gastrointestinal conditions = Macroencapsulación de Limosilactobacillus reuteri DSPV002C como suplemento nutricional para cerdos: viabilidad en almacenamiento y en condiciones gastrointestinales simuladas