...
机译:在发酵干香肠中酸化会影响具有增香潜力的葡萄球菌的应用
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2,B-1050 Brussels, Belgium;
rnResearch Group for Technology and Quality of Animal Products, Department of Industrial Engineering,KaHo Sint Lieven, Gebroeders Desmetstmat 1 B-9000 Ghent,Belgium;
rnResearch Group for Technology and Quality of Animal Products, Department of Industrial Engineering,KaHo Sint Lieven, Gebroeders Desmetstmat 1 B-9000 Ghent,Belgium;
rnResearch Group for Technology and Quality of Animal Products, Department of Industrial Engineering,KaHo Sint Lieven, Gebroeders Desmetstmat 1 B-9000 Ghent,Belgium;
rnResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2,B-1050 Brussels, Belgium;
rnResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2,B-1050 Brussels, Belgium;
fermented dry sausage; staphylococcus carnosus; staphylococcus xylosus; 3-Methyl-1-butanol; acetoin; flavour;
机译:基于生物干胺谱的葡萄牙干发酵香肠中凝集酶阴性葡萄球菌和乳酸菌的潜在评价
机译:本地凝固酶-阴性葡萄球菌的表征和技术特性作为葡萄牙干发酵香肠的潜在启动剂
机译:自然发酵干香肠原生葡萄球菌的生物多样性和小型加工单位的生产环境
机译:从受保护起源的商业和非发酵香肠中获得的干香肠中香料组分的比较
机译:芥菜及其衍生物在干火腿和香肠中控制大肠杆菌O157:H7的应用
机译:Salchichon干发酵香肠中传统调味料的降低胆固醇和降低脂质氧化的潜力
机译:本地凝固酶-阴性葡萄球菌的表征和技术特性作为葡萄牙干发酵香肠的潜在启动剂