Works matching IS 10820132 AND DT 2019 AND VI 25 AND IP 4
Results: 8
Potential of lactic acid bacteria from Pico cheese for starter culture development.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 303, doi. 10.1177/1082013218823129
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- Article
Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 295, doi. 10.1177/1082013218823136
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- Article
Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 327, doi. 10.1177/1082013219825771
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- Article
New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 337, doi. 10.1177/1082013219825989
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- Article
El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 347, doi. 10.1177/1082013219825892
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- Article
Evaluation of antioxidant and antibacterial capacity of green microalgae Scenedesmus subspicatus.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 318, doi. 10.1177/1082013218825024
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- Article
Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 282, doi. 10.1177/1082013218817705
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- Article
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 271, doi. 10.1177/1082013218816483
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- Article