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Publications by Fabiane Picinin CASTRO-CISLAGHI
Physicochemical Parameters and Lactic Acid Bacteria Count During Ripening of Brazilian Regional Cheese Manufactured With the Addition of Autochthonous Cultures
Food Science and Technology
Biotechnology
Food Science
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Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
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Future Access and Improvement of Industrial Lactic Acid Bacteria Cultures
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Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese
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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese
Italian Journal of Food Safety
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Effect of Lactic Acid Bacteria Addition on Soaked Brown Rice
Nippon Shokuhin Kagaku Kogaku Kaishi
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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese
Archives of Veterinary Science
Veterinary
