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Found 25 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1700PDF - FULL TEXT IN ENG: 1136HTML: 459 -
A culture independent method for the detection of Aeromonas sp. from water samples
2078PDF: 901HTML: 616 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8525PDF - FULL TEXT IN ENG: 1870HTML: 1172 -
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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
1760PDF: 893HTML: 175 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
1184PDF - FULL TEXT IN ENG: 702HTML: 181
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