Formation of Biogenic Amines in a Typical Semihard Italian Cheese

By Innocente N.   D'Agostin P.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1498-1501

International Association for Food Protection

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Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

By Bonetta Silvia   Bonetta Sara   Carraro Elisabetta   Coïsson Jean Daniel   Travaglia Fabiano   Arlorio Marco  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 205-209

International Association for Food Protection

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Balsamic vinegar of Modena: From product to market value: competitive strategy of a typical Italian product

By Mattia Giovanni  

British Food Journal, Vol. 106, Iss. 10-11, 2004-10 ,pp. : 722-745

Emerald Group Publishing Ltd

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Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada)

By Maifreni Michela   Marino Marilena   Conte Lanfranco  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 469-473

Springer Publishing Company

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Formation of Biofilm at Different Nutrient Levels by Various Genotypes of Listeria monocytogenes

By Folsom James P.   Siragusa Gregory R.   Frank Joseph F.  

Journal of Food Protection, Vol. 69, Iss. 4, 2006-04 ,pp. : 826-834

International Association for Food Protection

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