Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk

by Amalia Mormile, Luigi Scarano, Andrea Ariano, Nicoletta Murru, Lucia Vollano, Aniello Anastasio
Published 2013-11-01

Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties

by Andrea Ariano, Luigi Scarano, Amalia Mormile, Maria Barile, Giuseppe Palma, Nicoletta Murru
Published 2014-02-01