Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety-Reference-Cited by-同舟云学术

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety

Published:2023-06-21 Issue:13 Volume:13 Page:2048
ISSN:2076-2615
Container-title:Animals
language:en
Short-container-title:Animals

Author:

Ogrodowczyk Anna Maria¹^ORCID,Modzelewska-Kapituła Monika²^ORCID

Affiliation:

1. Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland

2. Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland

Abstract

Products of animal origin have always been very popular among consumers due to their nutritional and sensory value [...]

Publisher

MDPI AG

Subject

General Veterinary,Animal Science and Zoology

Link

https://www.mdpi.com/2076-2615/13/13/2048/pdf

Reference11 articles.

1. Ogrodowczyk, A.M., Jeż, M., and Wróblewska, B. (2022). The Manifold Bioactivity and Immunoreactivity of Microbial Proteins of Cow and Human Mature Milk in Late Lactation. Animals, 12.

2. Elafify, M., Sadoma, N.M., Abd El Aal, S.F.A., Bayoumi, M.A., and Ismail, T.A. (2022). Occurrence and D-Tryptophan Application for Controlling the Growth of Multidrug-Resistant Non-O157 Shiga Toxin-Producing Escherichia coli in Dairy Products. Animals, 12.

3. Zarzecka, U., Zadernowska, A., Chajęcka-Wierzchowska, W., Wiśniewska, K., and Modzelewska-Kapituła, M. (2022). Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures. Animals, 12.

4. Nalepa, B., and Markiewicz, L.H. (2023). Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them. Animals, 13.

5. Mikami, N., Toyotome, T., Takaya, M., and Tamura, K. (2022). Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study. Animals, 12.