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Results: 1-4 |
Results: 4

Authors: Foschino, R Picozzi, C Galli, A
Citation: R. Foschino et al., Comparative study of nine Lactobacillus fermentum bacteriophages, J APPL MICR, 91(3), 2001, pp. 394-403

Authors: Foschino, R Arrigoni, C Picozzi, C Mora, D Galli, A
Citation: R. Foschino et al., Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strainsisolated from sourdoughs in Italy, FOOD MICROB, 18(3), 2001, pp. 277-285

Authors: Zanoni, B Pagliarini, E Foschino, R
Citation: B. Zanoni et al., Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage, J SCI FOOD, 80(15), 2000, pp. 2203-2208

Authors: Foschino, R Terraneo, R Mora, D Galli, A
Citation: R. Foschino et al., Microbial characterization of sourdoughs for sweet baked products, ITAL J FOOD, 11(1), 1999, pp. 19-28
Risultati: 1-4 |