Works matching DE "CHARCUTERIE"
Results: 7
The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM).
- Published in:
- International Food Research Journal, 2016, v. 23, n. 1, p. 309
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- Article
STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 237, doi. 10.15835/buasvmcn-agr:807
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- Article
Molecular characterization of Methicillin-resistant Staphylococcus aureus isolated in ready-to-eat food sold in supermarkets in Bobo-Dioulasso: case of charcuterie products.
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- BMC Infectious Diseases, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12879-024-09603-7
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- Article
Editorial.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 229
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- Article
The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.
- Published in:
- Microorganisms, 2021, v. 9, n. 6, p. 1223, doi. 10.3390/microorganisms9061223
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- Article
Bind, Sensory and Chemical Properties of Restructured Dry-cured Hams.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 322, doi. 10.1111/j.1365-2621.1992.tb05485.x
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- Article
Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni.
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- Revista Lasallista de Investigación, 2013, v. 10, n. 1, p. 101
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- Article