Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage

Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic ofBifidobacterium animalisssp.lactisBB-12

(2015) Justyna Libera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of probiotic delivery systems in meat products

(2015) Carlos Pasqualin Cavalheiro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Technological advances for enhancing quality and safety of fermented meat products

(2015) Kumari Shikha Ojha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

(2013) I. Holko et al.   MEAT SCIENCE

Development and assessment of healthy properties of meat and meat products designed as functional foods

(2013) Begoña Olmedilla-Alonso et al.   MEAT SCIENCE

The Effect of theLactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage

(2012) K.M. Wójciak et al.   JOURNAL OF FOOD QUALITY

Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins

(2011) Danuta Jaworska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Camel cocktail sausage and its physicochemical and sensory quality

(2010) Nafiseh Soltanizadeh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION