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Results:
1-7
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Results: 7
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
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
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
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
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
Authors:
IORIZZO M
COPPOLA R
SORRENTINO E
GRAZIA I
Citation: M. Iorizzo et al., MICROBIOLOGICAL CHARACTERIZATION OF SOURD OUGH FROM MOLISE, Industrie alimentari, 34(343), 1995, pp. 1290-1294
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
Risultati:
1-7
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