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Publications by Angela Gabriella D’Alessandro

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Health Professions

English

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Milk-Clotting Properties of Plant Rennets and Their Enzymatic, Rheological, and Sensory Role in Cheese Making: A Review

International Journal of Food Properties

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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Fresh Cheese Production on the Basis of Milk-Protein Coaggregates

Biotechnology in Animal Husbandry

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Chemical, Microbiological and Enzymatic Evaluation of Mastitic Milk

Suez Canal Veterinary Medicine Journal. SCVMJ

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Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo

English

Sensory and Chemical Quality of Sapota Milk Shake

RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

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Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Journal of Chemistry

English

Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate

Health Professions

English

The Process of Milk Coagulation by Rennet

Biochemical Society Transactions

English