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Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture
(Universidad Nacional de Costa Rica, 2016)
Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture
(Universidad Nacional, Costa Rica, 1987)
Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture
(Universidad Nacional, Costa Rica, 1987)
Fermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2017-10-01)
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening ...
Advances and trends in starter cultures for dairy fermentations
(Wiley Blackwell Publishing, Inc, 2010)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...
Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products
(Wiley Blackwell Publishing, Inc, 2016)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...
Queso paipa artesanal
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Cultivos lácticos
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Acidez de la lecheSu medición
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheesesInfluence du levain et d’une culture secondaire de lactobacilles sur l’affinage des fromages miniatures type pâte pressée
(EDP Sciences, 2003-12)
Ten strains of Lactobacillus were tested as adjunct cultures in combination with two different Lactocococcus lactis starters in miniature washed-curd cheeses manufactured under controlled bacteriological conditions. Growth ...