Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince
Pavels Semjonovs, Lilija Auzina, Dagnija Upite, Mara Grube, Karlis Shvirksts, Raimonds Linde, Ilze Denina, Artis Bormanis, Andris Upitis, Maija Ruklisha, Elga Biruta Parele, Juris Gailitis, Laima Silina, Emils Kozlinskis, Mara Marauska, Aleksejs Danilevich and Roberts Dlohi
American Journal of Food Technology Volume 10, Number 5, 184-194, 2015
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Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
R.R. Al-Hindi, S. Abd El Ghani and Fayza Assem
American Journal of Food Technology Volume 10, Number 5, 195-205, 2015
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Bread with Yerba Mate Aqueous Extract (Ilex paraguariensis A.St.-Hil.)
Christiane Faccin, Sarah Alberti, Lisiane Frare, Leticia R. Vieira, Myriam de las M. Salas-Mellado and Elisete M. de Freitas
American Journal of Food Technology Volume 10, Number 5, 206-214, 2015
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Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Fu Xiaowei, Huang Bin, Dan Wu and Yu Wenping
American Journal of Food Technology Volume 10, Number 5, 215-222, 2015
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Empirical Prediction and Risk Assessment of Chicken Egg Prices in China Using Support Vector Machine Algorithm
Kerong Zhang and Wuyi Liu
American Journal of Food Technology Volume 10, Number 5, 223-240, 2015
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