|
[1]
|
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113112
|
|
|
|
|
[2]
|
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113112
|
|
|
|
|
[3]
|
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113112
|
|
|
|
|
[4]
|
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Food Research International,
2022
DOI:10.1016/j.foodres.2022.110990
|
|
|
|
|
[5]
|
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Food Research International,
2022
DOI:10.1016/j.foodres.2022.110990
|
|
|
|
|
[6]
|
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Food Research International,
2022
DOI:10.1016/j.foodres.2022.110990
|
|
|
|
|
[7]
|
Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities
Ege Journal of Fisheries and Aquatic Sciences,
2021
DOI:10.12714/egejfas.38.3.09
|
|
|
|
|
[8]
|
Novel Food Fermentation Technologies
Food Engineering Series,
2016
DOI:10.1007/978-3-319-42457-6_11
|
|
|
|
|
[9]
|
Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage
Food Control,
2015
DOI:10.1016/j.foodcont.2014.09.045
|
|
|
|
|
[10]
|
Physicochemical and sensory characteristics of fermented sheepmeat sausage
Food Science & Nutrition,
2014
DOI:10.1002/fsn3.151
|
|
|
|
|
[11]
|
Physicochemical and sensory characteristics of fermented sheepmeat sausage
Food Science & Nutrition,
2014
DOI:10.1002/fsn3.151
|
|
|
|