Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 1, p. 29, doi. 10.3390/fermentation10010029
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- Publication type:
- Article
Works by Paba, Antonio
Results: 8
1
2
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study.
- Published in:
- Foods, 2020, v. 9, n. 2, p. 135, doi. 10.3390/foods9020135
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- Publication type:
- Article
3
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging.
- Published in:
- Italian Journal of Food Safety, 2016, v. 5, n. 3, p. 134, doi. 10.4081/ijfs.2016.5502
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- Publication type:
- Article
4
Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 152, doi. 10.1111/1471-0307.12571
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- Publication type:
- Article
5
Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique.
- Published in:
- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 224, doi. 10.1111/j.1471-0307.2010.00581.x
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- Publication type:
- Article
6
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 15, p. 8214, doi. 10.3390/su13158214
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- Publication type:
- Article
7
A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods.
- Published in:
- Microorganisms, 2023, v. 11, n. 4, p. 823, doi. 10.3390/microorganisms11040823
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- Publication type:
- Article
8
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.
- Published in:
- Microorganisms, 2021, v. 9, n. 7, p. 1363, doi. 10.3390/microorganisms9071363
- By:
- Publication type:
- Article