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Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8527PDF - FULL TEXT IN ENG: 1871HTML: 1172 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1701PDF: 1116HTML: 187 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
1553PDF: 646HTML: 244 -
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High microbial loads found in minimally-processed sliced mushrooms from Italian market
1613PDF: 479HTML: 159 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1006PDF: 502HTML: 114 -
Microbiological and chemical analysis of land snails commercialised in Sicily
2224PDF: 964HTML: 362
1 - 34 of 34 items