Similar Items: Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
- Analysis of microbial growth in a fermented sausage and risk evaluation of its production
- Improving weaned piglet performance by supplementing with a probiotic lactic acid bacterium
- 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
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- A meta‐analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage
- Secretion systems of pathogenic escherichia coli
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