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Publications by Adriana Bonanno

The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening

Food Microbiology

English

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Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese

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Influence of Cheese-Making Recipes on the Composition and Characteristics of Camembert-Type Cheese

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

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Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production

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Studies on Cheese Ripening

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Studies on Cheese Ripening

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Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening

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Viscoelasticity of Edam Cheese During Its Ripening

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Evaluation of Using Edible Coating and Ripening on Dangke, a Traditional Cheese of Indonesia

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