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Publications by Fernando Leite Hoffmann
Fermented Sausage Production Using E. Faecium as Starter Culture: Physicochemical and Microbiological Profile, Sensorial Acceptance and Cellular Viability
Acta Scientiarum - Technology
Planetary Sciences
Astronomy
Engineering
Computer Science
Mathematics
Earth
Chemistry
Physics
Related publications
Production of Chicken Sausage (Cobb 500 (Smith, 1992)): Caracterisation of Physicochemical, Microbiological and Sensorial Qualities.
International Journal of Scientific Research and Management
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
In Vitro Resistance of Enterococcus Faecium and Lactobacillus Helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage
Brazilian Journal of Food Research
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
American Journal of Food Technology
Food Science
Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
The Influence of Pasteurization and Starter Culture on Methanol Content and Bio-Profile of Fermented Morinda Citrifolia Linn. (Noni) Fruit Juice
Food Science and Technology
Biotechnology
Food Science
Comparative Study of Different Portuguese Samples of Propolis: Pollinic, Sensorial, Physicochemical, Microbiological Characterization and Antibacterial Activity
Food and Chemical Toxicology
Medicine
Toxicology
Food Science
Assessment of the Physicochemical Properties and Bacterial Composition of Lactobacillus Plantarum and Enterococcus Faecium-Fermented Astragalus Membranaceus Using Single Molecule, Real-Time Sequencing Technology
Scientific Reports
Multidisciplinary
Fatty Acid Profile, Color and Lipid Oxidation of Organic Fermented Sausage During Chilling Storage as Influenced by Acid Whey and Probiotic Strains Addition
Scientia Agricola
Animal Science
Zoology
Agronomy
Crop Science