Found: 9
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Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp).
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- Phycology, 2024, v. 4, n. 2, p. 330, doi. 10.3390/phycology4020017
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- Article
Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima).
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2258, doi. 10.3390/foods10102258
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- Article
Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment.
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- Foods, 2021, v. 10, n. 4, p. 659, doi. 10.3390/foods10040659
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- Article
Pasteurized and fermented beverages for valorization of maple sap.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14623
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- Article
Sanitizer efficacy in reducing microbial load on commercially grown hydroponic lettuce.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 4, p. 1403, doi. 10.1002/jsfa.10753
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- Article
Flavor and appearance of whole shell eggs made safe with ozone pasteurization.
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- Food Science & Nutrition, 2014, v. 2, n. 5, p. 578, doi. 10.1002/fsn3.134
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- Article
Variability in the Microbial Profile of Retail Cricket Powders in the U.S. Retail Market.
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- Food Protection Trends, 2020, v. 40, n. 6, p. 407
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- Article
Effect of post-harvest processing methods on the microbial safety of edible seaweed.
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- Journal of Applied Phycology, 2023, v. 35, n. 3, p. 1331, doi. 10.1007/s10811-023-02937-w
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- Article
Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp.
- Published in:
- Journal of Applied Phycology, 2022, v. 34, n. 1, p. 609, doi. 10.1007/s10811-021-02610-0
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- Article