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Results: 1-6 |
Results: 6

Authors: Luongo, D Giagnacovo, B Fiume, I Iorizzo, M Coppola, R
Citation: D. Luongo et al., Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei, ITAL J FOOD, 13(1), 2001, pp. 19-28

Authors: Coppola, R Nanni, M Succi, M Sorrentino, A Iorizzo, M Chiavari, C Grazia, L
Citation: R. Coppola et al., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, MILCHWISSEN, 56(3), 2001, pp. 140-142

Authors: Piraccini, BM Tosti, A Iorizzo, M Misciali, C
Citation: Bm. Piraccini et al., Pustular psoriasis of the nails: treatment and long-term follow-up of 46 patients, BR J DERM, 144(5), 2001, pp. 1000-1005

Authors: Lucente, P Iorizzo, M Pazzaglia, M
Citation: P. Lucente et al., Contact sensitivity to Tween 80 in a child, CONTACT DER, 43(3), 2000, pp. 172-172

Authors: Iorizzo, M Lucente, P Pazzaglia, M
Citation: M. Iorizzo et al., Allergic contact dermatitis from pine tar, CONTACT DER, 43(2), 2000, pp. 125-125

Authors: Coppola, R Nanni, M Iorizzo, M Sorrentino, A Sorrentino, E Chiavari, C Grazia, L
Citation: R. Coppola et al., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, LAIT, 80(5), 2000, pp. 479-490
Risultati: 1-6 |