Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Frau Silvia Florencia
Rheology of Spreadable Goat Cheese Made With Autochthonous Lactic Cultures Differing in Their Ability to Produce Exopolysaccharides
Food Science and Technology
Biotechnology
Food Science
Related publications
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
Cheese Rheology and Texture
Revista Brasileira de Ciencia do Solo
Agronomy
Soil Science
Crop Science
Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics
Potravinarstvo
Food Science
Goat Cheese Quality in North Macedonia
Kinetic Models of Quality Parameters of Spreadable Processed Gouda Cheese During Storage
Food Science and Biotechnology
Applied Microbiology
Biotechnology
Food Science
Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures
African Journal of Food Science and Technology
Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria With Antagonistic Activity AgainstListeria Monocytogenes,SalmonellaSpp., andStaphylococcus Aureus
Foodborne Pathogens and Disease
Applied Microbiology
Microbiology
Food Science
Animal Science
Zoology
Biotechnology
The ABILITY OF Trichoderma Harzianum TO PRODUCE CHITINASE
Mesopotamia Journal of Agriculture
Autochthonous Balkan Goat Breed: Composition and Traits of Kid Carcass
Biotechnology in Animal Husbandry
