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  1. 1
    MICROBIAL ECOLOGY OF PITINA
    by M. Osualdini, L. Iacumin, D. Boscolo, S. Bovolenta, G. Comi
    Published 2009-06-01
    Subjects: “...Fermented meat, microbiological attributes, meat safety...”
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    Article
  2. 2
    Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria
    Subjects: “...fermented meat products...”
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    Article
  3. 3
    Meat and Human Health—Current Knowledge and Research Gaps
    Subjects: “...fermented meat...”
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    Article
  4. 4
    Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market
    by Andrea Lauková, Anna Kandričáková, Eva Bino
    Published 2020-12-01
    Subjects: “...dry fermented meat products...”
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    Article
  5. 5
    The role of nitric oxide in the mechanism of lactic acid bacteria substituting for nitrite
    by Mengxing Gou, Xuejun Liu, Hongye Qu
    Published 2019-01-01
    Subjects: “...fermented meat...”
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    Article
  6. 6
    BIOGENIC AMINES CONTENT IN SELECTED COMMERCIAL FERMENTED PRODUCTS OF ANIMAL ORIGIN
    Subjects: “...fermented meat products...”
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    Article
  7. 7
    Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage
    Subjects: “...embedded fermented meat...”
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    Article
  8. 8
    Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition
    Subjects: “...Fermented meat product; Vegetable oil; Storage; Lipid oxidation...”
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    Article
  9. 9
    A Review: Microbial Diversity and Function of Fermented Meat Products in China
    Subjects: “...fermented meat products...”
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    Article
  10. 10
    Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot
    Subjects: “...cangkuk fermented meat...”
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    Article
  11. 11
    Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion
    Subjects: “...fermented meat...”
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    Article
  12. 12
    FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI
    by Cem Okan Özer
    Published 2017-04-01
    Subjects: “...fermented meat...”
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    Article
  13. 13
    Microbiological and Physicochemical Qualities of Moo som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter
    Subjects: “...traditional Thai fermented meat...”
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    Article
  14. 14
    Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
    Subjects: “...fermented meat...”
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    Article
  15. 15
    Evaluation of a bacteriocinogenic Lactobacillus plantarum strain on the microbiological characteristics of “Alheira de Vitela”
    Subjects: “...food safety| bioprotection| fermented meat sausages| microbiota| <i>L. monocytogenes</i>...”
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    Article
  16. 16
    In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”
    Subjects: “...Tunisian fermented meat...”
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    Article
  17. 17
    Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
    Subjects: “...fermented meat sausage...”
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    Article
  18. 18
    Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)
    Subjects: “...fermented meat products...”
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    Article
  19. 19
    Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
    Subjects: “...Raw fermented meat products...”
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    Article
  20. 20
    Improving the Salting Technology for Fermented Maral Meat Products
    by Myshalova O., Gurinovich G., Patrakova I., Seregin S.
    Published 2018-12-01
    Subjects: “...fermented meat products...”
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    Article
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