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Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria[J] . Cecilia Fontana,Pier S. Cocconcelli,Graciela Vignolo,Lucila Saavedra.Food Control . 2015
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Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast[J] . Sara Corral,Ana Salvador,Carmela Belloch,Mónica Flores.Food Control . 2014
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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages[J] . Bibiana Alves dos Santos,Paulo Cezar Bastianello Campagnol,Rodrigo N. Cavalcanti,Maria Teresa Bertoldo Pacheco,Flávia Maria Netto,Eliana M.P. Motta,Renata M.S. Celeguini,Roger Wagner,Marise Aparecida Rodrigues Pollonio.Journal of Food Engineering . 2014
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Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce[J] . Muhammad Zukhrufuz Zaman,Fatimah Abu Bakar,Jinap Selamat,Jamilah Bakar,Swi See Ang,Cheong Yew Chong.Food Control . 2014
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Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages[J] . M.C. Utrilla,A. García Ruiz,A. Soriano.Meat Science . 2014
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A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)[J] . Cen Chen,Xiaohong Chen,Mei Jiang,Xin Ru,Wei Li,Mingsheng Dong.Food Control . 2014