Lv3
340 积分 2023-04-03 加入
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
5个月前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
5个月前
已完结
Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
7个月前
已完结
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
7个月前
已完结
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products
7个月前
已完结
Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties
8个月前
已完结
The developing infant gut microbiome: A strain-level view
8个月前
已完结
Genomic, transcriptomic, and ecological diversity of Penicillium species in cheese rind microbiomes
8个月前
已完结
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy
9个月前
已完结
Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages
9个月前
已完结
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