Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures

Prediction of Sensory Profile of Mango Using Textural Attributes During Ripening

(2011) Shyam Narayan Jha et al.   Food and Bioprocess Technology

A TWO-STEP CONTROLLED LACTIC FERMENTATION OF CABBAGE FOR IMPROVED CHEMICAL AND MICROBIOLOGICAL QUALITIES*

(2011) A. JAGANNATH et al.   JOURNAL OF FOOD QUALITY

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

(2010) Noraphat Hwanhlem et al.   FOOD CONTROL

Microorganisms associated with Maari, a Baobab seed fermented product

(2010) Charles Parkouda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

(2010) Krishna P. Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL

Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

(2007) Rhys J. Jones et al.   FOOD MICROBIOLOGY

The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability

(2007) Jin-Gyu Park et al.   RADIATION PHYSICS AND CHEMISTRY