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Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231263PDF: 243HTML: 3 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241479PDF: 123HTML: 19 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152366PDF: 1017HTML: 661
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