ACNP - Italian Periodicals Catalogue

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Results: 1-13 |

Results: 13

CHARACTERIZATION OF LACTOBACILLI INVOLVED IN THE RIPENING OF SOPPRESSATA MOLISANA, A TYPICAL SOUTHERN ITALY FERMENTED SAUSAGE

Authors: COPPOLA R GIAGNACOVO B IORIZZO M GRAZIA L

Citation: R. Coppola et al., CHARACTERIZATION OF LACTOBACILLI INVOLVED IN THE RIPENING OF SOPPRESSATA MOLISANA, A TYPICAL SOUTHERN ITALY FERMENTED SAUSAGE, Food microbiology (Print), 15(3), 1998, pp. 347-353

ACTION OF HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI ON THEMOLDING OF SALAMI

Authors: GRAZIA L RAINIERI S ZAMBONELLI C CHIAVARI C

Citation: L. Grazia et al., ACTION OF HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI ON THEMOLDING OF SALAMI, Industrie alimentari, 37(372), 1998, pp. 852-855

CHARACTERIZATION OF MICROCOCCI AND STAPHYLOCOCCI ISOLATED FROM SOPPRESSATA MOLISANA, A SOUTHERN ITALY FERMENTED SAUSAGE

Authors: COPPOLA R IORIZZO M SAOTTA R SORRENTINO E GRAZIA L

Citation: R. Coppola et al., CHARACTERIZATION OF MICROCOCCI AND STAPHYLOCOCCI ISOLATED FROM SOPPRESSATA MOLISANA, A SOUTHERN ITALY FERMENTED SAUSAGE, Food microbiology, 14(1), 1997, pp. 47-53

SURVEY OF LACTIC-ACID BACTERIA ISOLATED DURING THE ADVANCED STAGES OFTHE RIPENING OF PARMIGIANO-REGGIANO CHEESE

Authors: COPPOLA R NANNI M IORIZZO M SORRENTINO A SORRENTINO E GRAZIA L

Citation: R. Coppola et al., SURVEY OF LACTIC-ACID BACTERIA ISOLATED DURING THE ADVANCED STAGES OFTHE RIPENING OF PARMIGIANO-REGGIANO CHEESE, Journal of Dairy Research, 64(2), 1997, pp. 305-310

SACCHAROMYCES UNISPORUS AS THE PRINCIPAL ALCOHOLIC FERMENTATION MICROORGANISM OF TRADITIONAL KOUMISS

Authors: MONTANARI G ZAMBONELLI C GRAZIA L KAMESHEVA GK SHIGAEVA MK

Citation: G. Montanari et al., SACCHAROMYCES UNISPORUS AS THE PRINCIPAL ALCOHOLIC FERMENTATION MICROORGANISM OF TRADITIONAL KOUMISS, Journal of Dairy Research, 63(2), 1996, pp. 327-331

SURVIVAL AFTER FREEZING OF MESOPHILIC LAC TOBACILLI ISOLATED FROM FERMENTED MEAT AND SOURDOUGH

Authors: COPPOLA R IORIZZO M SORRENTINO A SORRENTINO E GRAZIA L

Citation: R. Coppola et al., SURVIVAL AFTER FREEZING OF MESOPHILIC LAC TOBACILLI ISOLATED FROM FERMENTED MEAT AND SOURDOUGH, Industrie alimentari, 35(347), 1996, pp. 349

EFFECTS OF STARTER CULTURES ON WHEAT-FLOU R DOUGH FERMENTATION

Authors: PASSARELLI P RAINIERI S PAPA F TINI V ZAMBONELLI C GRAZIA L

Citation: P. Passarelli et al., EFFECTS OF STARTER CULTURES ON WHEAT-FLOU R DOUGH FERMENTATION, Industrie alimentari, 35(345), 1996, pp. 131-133

SHELF-LIFE OF MOZZARELLA CHEESE SAMPLES PACKAGED WITHOUT LIQUID AND STORED AT DIFFERENT TEMPERATURES

Authors: COPPOLA R SORRENTINO E CINQUANTA L ROSSI F IORIZZO M GRAZIA L

Citation: R. Coppola et al., SHELF-LIFE OF MOZZARELLA CHEESE SAMPLES PACKAGED WITHOUT LIQUID AND STORED AT DIFFERENT TEMPERATURES, Italian journal of food sciences, 7(4), 1995, pp. 351-359

PRODUCTION OF MILANO STYLE SALAMI OF GOOD QUALITY AND SAFETY

Authors: PAPA F ZAMBONELLI C GRAZIA L

Citation: F. Papa et al., PRODUCTION OF MILANO STYLE SALAMI OF GOOD QUALITY AND SAFETY, Food microbiology, 12(1), 1995, pp. 9-12

SOPPRESSATA MOLISANA - MICROBIOLOGICAL AN D TECHNOLOGICAL FEATURES

Authors: COPPOLA R IORIZZO M GIAGNACOVO B SORRENTINO A SORRENTINO E GRAZIA L CORINO C

Citation: R. Coppola et al., SOPPRESSATA MOLISANA - MICROBIOLOGICAL AN D TECHNOLOGICAL FEATURES, Industrie alimentari, 34(340), 1995, pp. 851-854

INFLUENCE OF DIFFERENT PRODUCTION TECHNOL OGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK

Authors: COPPOLA R GRAZIA L ROSSI F SALZANO G SORRENTINO E

Citation: R. Coppola et al., INFLUENCE OF DIFFERENT PRODUCTION TECHNOL OGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK, Industrie alimentari, 34(334), 1995, pp. 111-114

UV RAY UTILIZATION FOR THE CONTROL OF MOL DING IN SALAMI

Authors: PAPA F ZAMBONELLI C GRAZIA L

Citation: F. Papa et al., UV RAY UTILIZATION FOR THE CONTROL OF MOL DING IN SALAMI, Industrie alimentari, 34(333), 1995, pp. 17-19

LACTIC-ACID BACTERIA SELECTION FOR BETTER QUALITY SALAMI

Authors: PAPA F GIUDICI P GRAZIA L TORRIANI S

Citation: F. Papa et al., LACTIC-ACID BACTERIA SELECTION FOR BETTER QUALITY SALAMI, Industrie alimentari, 32(313), 1993, pp. 258-261

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