Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Barbara Di Maggio
Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization
Food and Nutrition Sciences
Related publications
Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)
Food and Nutrition Sciences
Probiotic Technological and Functional Characteristics of Lactobacillus Strains Isolated From Chicken Gut
Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
Evaluation of Different Selective Media for Enumeration of Probiotic Micro-Organisms in Combination With Yogurt Starter Cultures in Fermented Milk
African Journal of Microbiology Research
Available Phosphorus in Starter Diets for Meat-Type Quail
Ciencia e investigación agraria
Evaluation of Different Selective Media for Enumeration of Probiotic Micro-Organisms in Combination With Yogurt Starter Cultures in Fermented Milk
African Journal of Microbiology Research
Microbiota of Sardinian Goat’s Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development
BioMed Research International
Immunology
Molecular Biology
Biochemistry
Microbiology
Medicine
Genetics
Characterization of Enterococcus Faecium CCDM 922 in Respect of Its Technological and Probiotic Properties
International Journal of Current Microbiology and Applied Sciences
Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes
Czech Journal of Food Sciences
Food Science
Meat Pricing Strategies and Advertising : A Case Study
