✦ LIBER ✦

Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

✍ Scribed by N. Simoncini; D. Rotelli; R. Virgili; S. Quintavalla

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Yeast population during ripening of dry-

✍ F. Núñez; M.M. Rodríguez; J.J. Córdoba; M.E. Bermúdez; M.A. Asensio 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 537 KB

Changes in intramuscular lipids during r

✍ L Martı́n; J.J Córdoba; J Ventanas; T Antequera 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 162 KB

Changes of free amino acids and biogenic

✍ R. Virgili; G. Saccani; L. Gabba; E. Tanzi; C. Soresi Bordini 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 224 KB

Dynamics and characterization of yeasts

✍ Luca Cocolin; Rosalinda Urso; Kalliopi Rantsiou; Carlo Cantoni; Giuseppe Comi 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 338 KB

Characterization of Enterobacteriaceae s

✍ M.E. Marı́n; A.V. Carrascosa; I. Cornejo 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 51 KB

Sensory and texture properties of Italia

✍ Riccardo Benedini; Giovanni Parolari; Tania Toscani; Roberta Virgili 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 294 KB