Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes
KY Woldemariam, Z Wang, M Cai, M Li… - Journal of Agricultural …, 2024 - ACS Publications
Starter cultures play a significant role in lipid hydrolysis, prevention of lipid oxidation, and
synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five …
synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five …
Impact of different marketing conditions on the bacteriological quality of meat products
ÁFS Silva, FR da Cunha, LG da Silva… - Research, Society and …, 2022 - rsdjournal.org
Animal foods, such as meat and meat products, are among the main sources of infection and
spread of Foodborne Diseases, where marketing conditions are an important factor to be …
spread of Foodborne Diseases, where marketing conditions are an important factor to be …
[PDF][PDF] MOLECULAR IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF Enterococcus sp. ISOLATED FROM ALGERIAN FRESH FISH
A Batouche, MEA Bendaha, A Hariri, F Sahnouni - 2024 - researchgate.net
The present study focused on the screening of the technological properties of Enterococcus
isolated from the Gastro-Intestinal Tract of fresh fish of the Algerian coast. The technological …
isolated from the Gastro-Intestinal Tract of fresh fish of the Algerian coast. The technological …
Mikrobiota autohtonog fermentisanog proizvoda sjenička ovčija stelja
T Žugić-Petrović - Универзитет у Крагујевцу, 2022 - nardus.mpn.gov.rs
Sjenička ovčija stelja je autohtoni fermentisani proizvod od ovčijeg mesa koji se
tradicionalno proizvodi u seoskim domaćinstvima na teritorijama opština Sjenica i Tutin …
tradicionalno proizvodi u seoskim domaćinstvima na teritorijama opština Sjenica i Tutin …