Related content

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

By Liu Guorong   Griffiths Mansel W.   Shang Nan   Chen Shangwu   Li Pinglan  

Journal of Food Protection, Vol. 73, Iss. 2, 2010-02 ,pp. : 292-298

International Association for Food Protection

Access to resources Recommend Favorite

Bioactive property of soymilk fermented by agrowastes-immobilized lactobacilli

By Lye Huey-Shi   The Sue-Siang   Lim Ting-Jin   Bhat Rajeev   Ahmad Rosma   Wan-Abdullah Wan-Nadiah   Liong Min-Tze  

British Food Journal, Vol. 114, Iss. 9, 2012-08 ,pp. : 1339-1353

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

By Latorre-Moratalla M. L.   Bover-Cid S.   Talon R.   Aymerich T.   Garriga M.   Zanardi E.   Ianieri A.   Fraqueza M. J.   Elias M.   Drosinos E. H.   Lauková A.   Vidal-Carou M. C.  

Journal of Food Protection, Vol. 73, Iss. 3, 2010-03 ,pp. : 524-528

International Association for Food Protection

Access to resources Recommend Favorite

Preserving non-fermented refrigerated foods with microbial cultures-a review

By Rodgers S.  

Trends in Food Science and Technology, Vol. 12, Iss. 8, 2001-08 ,pp. : 276-284

Elsevier

Access to resources Recommend Favorite

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

By Bover-Cid Sara   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 63, Iss. 11, 2000-11 ,pp. : 1556-1562

International Association for Food Protection

Access to resources Recommend Favorite