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Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131057PDF: 1635 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 814HTML: 150 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1413 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 566HTML: 101
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