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Mostrati risultati da 1 a 6 di 6
Ability of commercially available lactobacillus strains as starter in brining and debittering of table olives
2007-01-01 Romeo, F; Poiana, Marco
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo
2013-01-01 Romeo, Fv; Runcio, A; Piscopo, A; Iaccarino, T; Mincione, Antonio; Poiana, Marco
Methods to assess lactic acid bacteria diversity and compatibility in food
2014-01-01 Geria, M.; Caridi, A.
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making
2021-01-01 Caridi, A
Response to hot air drying of some olive cultivars of the south of Italy
2005-01-01 Piga, A; Mincione, B; Runcio, A; Pinna, I; Agabbio, ; Poiana, Marco
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines
2021-01-01 Caridi, A.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Ability of commercially available lactobacillus strains as starter in brining and debittering of table olives | 1-gen-2007 | Romeo, F; Poiana, Marco | |
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo | 1-gen-2013 | Romeo, Fv; Runcio, A; Piscopo, A; Iaccarino, T; Mincione, Antonio; Poiana, Marco | |
Methods to assess lactic acid bacteria diversity and compatibility in food | 1-gen-2014 | Geria, M.; Caridi, A. | |
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making | 1-gen-2021 | Caridi, A | |
Response to hot air drying of some olive cultivars of the south of Italy | 1-gen-2005 | Piga, A; Mincione, B; Runcio, A; Pinna, I; Agabbio, ; Poiana, Marco | |
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines | 1-gen-2021 | Caridi, A. |
Mostrati risultati da 1 a 6 di 6
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