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Keyword [Starter culture]
Result: 61 - 80 | Page: 4 of 5
61.
Processing Technology Optimzation On Compound Starter Cultures Fermented Sausages And Its Physical And Chemical Analysis
62.
Study On Fermentation Performance Of Different Starter Culture And Evaluation Of Its Functional Bioactivity In Yogurt
63.
The Formation And Inhibition Of Biogenic Amines In Fermented Sausages And Analysis Of Microbial Diversity
64.
Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage
65.
Effect Of Lactobacillus Plantarum L12 On Product Quality And Microflora Structure Of Naturally Fermented Spicy Cabbage
66.
Screening Of A 2-phenylethanol Producing Fungus And Studying Its Application Of The Rice Wine Fermentation
67.
Microbial Community Succession And The Quality Changes During Spontaneous And Inoculation Fermentation Of Stinky Mandarin Fish(chouguiyu)
68.
Analysis Of The Flavor Characteristics Of Radish Pickles With Different Fermentation Methods And Selection Of The Starter Cultures
69.
Study On The Effect Of Different Starters On The Quality And Purine Residue Of Fermented Lamb Jerky
70.
Characterization of strains of Bifidobacterium animalis ssp. lactis from commercial starter culture manufacturers - A study of glucose transport
71.
Probiotic lactobacilli as a soy yogurt starter culture: Microbiological, chemical and sensory analyses (Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus)
72.
Studies on low-moisture, part-skim mozzarella cheese from highly concentrated microfiltration retentate depleted of whey proteins and calcium
73.
CHARACTERIZATION OF EXOCELLULAR SLIME PRODUCED BY BACTERIAL STARTER CULTURES USED IN THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS (YOGURT, SKIM MILK, ROPY)
74.
Isolation, Identification, Antibacterial Peptide Activities And Fermentation Performance Of Lactic Acid Bacteria
75.
Screening Of Starter Culture For Koumiss Processing And Study On Its Fermentation Characteristics
76.
Effects Of Traditional Starter From Different Regions On Flavor Characteristics And Quality Of Steamed Bread
77.
Microbial Population Structure Analysis And Mixed Bacteria Starter Preparation Of Zhanjiang Traditional Fermented Trachinotus Ovatus
78.
Study On Preparation Process Of Ice Cream Yogurt
79.
Screening Of Flavor Protease Strains In Douchi And Study On Mixed Starter Culture
80.
Study On ScreeningăCharacteristics And Starter Culture Of Chlorpyrifos Degrading Bacteri
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