Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Iwona M, Kozak"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Traditional food preservation processes are vital for the food industry. They not only preserve a high-quality protein and nutrient source but can also provide important value-added organoleptic properties. The Wiltshire process is a traditional food
Externí odkaz:
https://doaj.org/article/a7c84d25966d409fa3448f36bdc497c0
Publikováno v:
Frontiers in Microbiology, Vol 9 (2019)
Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional ana
Externí odkaz:
https://doaj.org/article/efee61bba4d54d97978f032f5d7e34bc
Publikováno v:
Microbiology (Reading, England). 168(9)
Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::eeb0095662dc9924069d46c82d9c5d63
https://pubmed.ncbi.nlm.nih.gov/36099016
https://pubmed.ncbi.nlm.nih.gov/36099016
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology, Vol 11 (2020)
Traditional food preservation processes are vital for the food industry. They not only preserve a high-quality protein and nutrient source but can also provide important value-added organoleptic properties. The Wiltshire process is a traditional food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8e88e6dd11e60999ace046de8f9ec40
https://doi.org/10.3389/fmicb.2020.00647
https://doi.org/10.3389/fmicb.2020.00647
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 9 (2019)
Frontiers in Microbiology, Vol 9 (2019)
Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9d9c9bc3425499ccfeb02c3fd80c1a3
https://doi.org/10.3389/fmicb.2018.03346
https://doi.org/10.3389/fmicb.2018.03346