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Publications by Salvatore Francolino

Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese

Dairy Science and Technology

English

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Technological Optimisation of Picante Cheese Using Microbiological, Chemical and Physical Criteria

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Chemical-Microbiological Quality Parameters of Raw Cow Milk

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Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese

Italian Journal of Food Safety

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Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test

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Microbiological, Chemical, Physical, and Proteolytic Activities of Raw Milk After Thermal Processing

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Screening of Probiotic Activities of Lactobacilli Strains Isolated From Traditional Tibetan Qula, a Raw Yak Milk Cheese

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Potential Growth of Listeria Monocytogenes in Italian Mozzarella Cheese as Affected by Microbiological and Chemical-Physical Environment

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Characteristics of Ripened Tronchón Cheese From Raw Goat Milk Containing Legally Admissible Amounts of Antibiotics

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Technology and Physicochemical Characteristics of Traditional Dhaka Cheese

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