Keywords: فرهنگ استارت زدن خودکار; Autochthonous starter cultures; Lactic acid bacteria; Fresh soft cheese; White pickled cheese;
مقالات ISI فرهنگ استارت زدن خودکار (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: فرهنگ استارت زدن خودکار; Conjugated linoleic acid; Fatty acid composition; Esterase activity; Atherogenicity index; Goat milk; Autochthonous starter cultures; Artisanal goat cheeses; Food Composition; Sensory profile of foods; Food analysis;
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
Keywords: فرهنگ استارت زدن خودکار; Autochthonous grape varieties; Indigenous yeasts; Native yeasts; Sparkling wine; Saccharomyces cerevisiae; Méthode champenoise; Primary fermentation; Secondary fermentation; Autochthonous starter cultures;
The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese
Keywords: فرهنگ استارت زدن خودکار; Autochthonous starter cultures; Lactobacillus brevis; Probiotics; Microencapsulation; S-layer proteins
Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
Keywords: فرهنگ استارت زدن خودکار; Siahmazgi cheese; Autochthonous starter cultures; Sucuk; Volatile compound profile; Lactic-acid bacteria
Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures
Keywords: فرهنگ استارت زدن خودکار; Fermented sausage; Autochthonous starter cultures; Listeria monocytogenes; E. coli O157:H7; Antimicrobial activity;
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
Keywords: فرهنگ استارت زدن خودکار; Histamine; Biogenic amines; Yeast; Wine; Yeast biodiversity; Autochthonous starter cultures;
Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
Keywords: فرهنگ استارت زدن خودکار; Autochthonous starter cultures; Dry-fermented Iberian sausages; Salchichón; Chorizo; Microbial population; Pathogens;
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
Keywords: فرهنگ استارت زدن خودکار; Pediococcus acidilactici; Staphylococcus vitulus; Autochthonous starter cultures; Protease EPg222; Dry-fermented sausages; Biogenic amines;
Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes
Keywords: فرهنگ استارت زدن خودکار; Pediococcus acidilactici; Staphylococcus vitulus; Autochthonous starter cultures; Dry-fermented sausages; Salchichón; Biogenic amines