Eugenio Parente
Università degli Studi della Basilicata
88 papers found
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The microbiota of high-moisture mozzarella cheese produced with different acidification methods
Download from www.researchgate.netMicrobial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles
Download from www.researchgate.netEffect of adjuncts on microbiological and chemical properties of Scamorza cheese
Download from www.researchgate.netAssessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group
Download from dx.doi.orgAerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group
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