Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

By Trujillo A.J.   Buffa M.   Casals I.   Fernandez P.   Guamis B.  

Innovative Food Science and Emerging Technologies, Vol. 3, Iss. 4, 2002-12 ,pp. : 309-319

Elsevier

Access to resources Recommend Favorite

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

By Buffa M.   Guamis B.   Royo C.   Trujillo A.J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

Elsevier

Access to resources Recommend Favorite

Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami

By Mauriello G.   Moschetti G.   Villani F.   Blaiotta G.   Coppola S.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 1, 2000-01 ,pp. : 19-24

Informa Healthcare

Access to resources Recommend Favorite

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

By Mauriello G.   Casaburi A.   Blaiotta G.   Villani F.  

Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 149-158

Elsevier

Access to resources Recommend Favorite

A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono- -lactone

By Lucey J.A.   Tamehana M.   Singh H.   Munro P.A.  

Food Research International, Vol. 31, Iss. 2, 1998-03 ,pp. : 147-155

Elsevier

Access to resources Recommend Favorite