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Meat Science|September 19, 2013
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMRR Miklos, H Mora-Gallego, F H Larsen, et al.
International Journal of Food Microbiology|November 27, 2025
Enhancing the sensory and nutritional properties of faba bean protein through fermentation with lactic acid bacteria and Bacillus sppN Larsen, M G Henriksen, C Crocoll, et al.
Journal of Animal Science|December 8, 2011
Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beefC B Li, J Li, G H Zhou, et al.
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