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Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161502PDF: 893HTML: 306 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
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 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231249PDF: 238HTML: 3 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142319PDF - FULL TEXT IN ENG: 728HTML: 250 -
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE
Published: 13 June 20101037PDF: 1172 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 797HTML: 552 -
CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008732PDF: 1623
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