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40 积分 2025-06-10 加入
Buffalo milk: nutritional composition, bioactive properties, and advances in processing technologies-a comprehensive review
1小时前
求助中
Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages
5个月前
已完结
Characterization and Technological Features of Autochthonous Coagulase‐Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages
5个月前
已完结
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
5个月前
已完结
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