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Results:
1-3
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Results: 3
USE OF SELECTED STARTER CULTURES IN THE PRODUCTION OF FARM MANUFACTURED GOAT CHEESE FROM THERMIZED MILK
Authors:
CLEMENTI F GOGA BTC MARINUCCI MT DIANTONIO E
Citation:
F. Clementi et al., USE OF SELECTED STARTER CULTURES IN THE PRODUCTION OF FARM MANUFACTURED GOAT CHEESE FROM THERMIZED MILK, Italian journal of food sciences, 10(1), 1998, pp. 41-56
MINOR AND TRACE-ELEMENT CONTENT IN SHEEP AND GOAT MILK AND DAIRY-PRODUCTS
Authors:
CONI E BOCCA A COPPOLELLI P CAROLI S CAVALLUCCI C MARINUCCI MT
Citation:
E. Coni et al., MINOR AND TRACE-ELEMENT CONTENT IN SHEEP AND GOAT MILK AND DAIRY-PRODUCTS, Food chemistry, 57(2), 1996, pp. 253-260
EFFECTS OF ELECTRICAL-STIMULATION ON LAMB MEAT SENSORY QUALITY
Authors:
POLIDORI P MARINUCCI MT RENIERI C POLIDORI F
Citation:
P. Polidori et al., EFFECTS OF ELECTRICAL-STIMULATION ON LAMB MEAT SENSORY QUALITY, Industrie alimentari, 35(354), 1996, pp. 1308
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