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Use of sonoelastography to evaluate texture modifications of Mozzarella di Bufala Campana Protected Designation of Origin during storage at different temperatures
Published: 2 November 20151431PDF: 999HTML: 160 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148556PDF - FULL TEXT IN ENG: 1890HTML: 1173 -
A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013)
Published: 9 December 20142228PDF - FULL TEXT IN ENG: 918HTML: 288 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 814HTML: 150 -
THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION
Published: 13 September 2009620PDF: 985 -
Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
Published: 9 October 20131224PDF: 1481 -
PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO
Published: 8 January 2011595PDF: 1105 -
“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY
Published: 21 March 2009553PDF: 967 -
STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE
Published: 21 June 20091666PDF: 3443 -
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Published: 8 June 20232683PDF: 184HTML: 13 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181072PDF: 404HTML: 135 -
Storage test on apple juice after ultrasound treatment
Published: 26 March 20141826PDF: 977HTML: 277
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