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Found 29 items.
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Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
1994PDF: 1595HTML: 381 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1698PDF: 1115HTML: 187 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1740PDF: 546HTML: 101 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2292PDF - FULL TEXT IN ENG: 1262HTML: 324 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1693PDF - FULL TEXT IN ENG: 1055HTML: 1215 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8525PDF - FULL TEXT IN ENG: 1870HTML: 1172 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2042PDF: 1044HTML: 355 -
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Characterisation of yeasts isolated from ‘Nduja of Spilinga
1742PDF - FULL TEXT IN ENG: 818HTML: 359 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1925PDF: 1324HTML: 165 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1786PDF: 854HTML: 265 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1682PDF - FULL TEXT IN ENG: 688HTML: 203
1 - 29 of 29 items