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Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153758PDF: 3344HTML: 298 -
Qualitative characteristics of sheep’s and goat’s milk in Albania
Published: 19 March 2024509PDF: 87HTML: 30 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172033PDF: 1620HTML: 384 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141956PDF: 1349HTML: 167 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181955PDF: 989HTML: 189 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151225PDF: 822HTML: 150 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171675PDF: 748HTML: 107
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