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1.
Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments.
Nat Protoc;
19(5): 1291-1310, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38267717
2.
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products.
Int J Food Microbiol;
403: 110341, 2023 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-37543003
3.
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture.
Food Res Int;
163: 112162, 2023 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36596111
4.
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.
Foods;
11(15)2022 Aug 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-35954097
5.
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review.
Meat Sci;
183: 108661, 2022 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-34467880
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