Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages

(2012) Young-J. Kim et al.   Korean Journal for Food Science of Animal Resources

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Pre- and probiotics for human skin

(2009) Jean Krutmann   JOURNAL OF DERMATOLOGICAL SCIENCE

Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children

(2009) G. J. Leyer et al.   PEDIATRICS

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

(2008) Renata Ernlund Freitas de Macedo et al.   Food Science and Technology

Some biochemical aspects pertaining to beef eating quality and consumer health: A review

(2008) V. Muchenje et al.   FOOD CHEMISTRY

Probiotics in fermented sausages

(2008) Luc De Vuyst et al.   MEAT SCIENCE

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

(2008) Santiago Ruiz-Moyano et al.   MEAT SCIENCE

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa

(2007) V. Muchenje et al.   MEAT SCIENCE