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Publications by Raimondo Gaglio
Influence of Salt of Different Origin on the Microbiological Characteristics, Histamine Generation and Volatile Profile of Salted Anchovies ( Engraulis Encrasicolus L.)
Food Control
Biotechnology
Food Science
Transfer, Composition and Technological Characterization of the Lactic Acid Bacterial Populations of the Wooden Vats Used to Produce Traditional Stretched Cheeses
Food Microbiology
Microbiology
Food Science
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
Food Science
Evolution of Shelf Life Parameters of Ready-To-Eat Escarole (Cichorium Endivia Var. Latifolium) Subjected to Different Cutting Operations
Scientia Horticulturae
Horticulture
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
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