yeast extract

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1

Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

Vidal, Vitor A S;Santana, Jaqueline B;Paglarini, Camila S;da Silva, Maria A A P;Freitas, Mônica Q;Es...

2020 Meat science DOI: S0309-1740(19)30222-... 204 views

2

efecto de la concentraciÓn del metil paratiÓn y el extracto de levadura como factores de selecciÓn de microorganismos degradadores del pesticida a partir de suelos contaminados effect of methyl parathion concentration and yeast extract as factors for selecting pesticide degrading microorganisms from polluted soils

;L. R. Botero;N. Nagles;J.C. Quintero;G. A. Peñuela

2011 plant cell and environment 208 views

3

production of yeast extracts from whey for food use: market and technical considerations produção de extratos de leveduras de uso alimentar a partir do soro de queijo: abordagem de elementos técnicos e mercadológicos relevantes

;Jean P. RÉVILLION;Adriano BRANDELLI;Marco A.Z. AYUB

2000 software - practice and experience DOI: 10.1590/S0101-206120... 191 views

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Meat science

ISSN: 1873-4138 574 views

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sodium reduction salted meat calcium chloride lysine potassium chloride sensory techniques isolation civil engineering (general) cheese whey yeast foods and food supplytechnology (general) food enhancersnutrition