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Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1747, doi. 10.3390/foods13111747
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- Publication type:
- Article
Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham.
- Published in:
- Foods, 2024, v. 13, n. 5, p. 776, doi. 10.3390/foods13050776
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- Publication type:
- Article
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4464, doi. 10.3390/foods12244464
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- Article
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2133, doi. 10.3390/foods11142133
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- Publication type:
- Article
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 650, doi. 10.3390/foods11050650
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- Publication type:
- Article