Giancarlo
www.unipa.it
0000-0003-0218-5769
3 papers found
Refreshing results…
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
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