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M.L. Scatassa
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M.L. Scatassa
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M.L. Scatassa
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1
The influence of somatic cell count on sheep milk composition and cheese-making properties
by
M. Todaro
,
M.L
.
Scatassa
,
P. Giaccone
Published 2010-01-01
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Article
2
Factors associated with milk urea concentrations in Girgentana goats
by
M.L
.
Scatassa
,
M. Todaro
,
P. Giaccone
Published 2010-04-01
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Article
3
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
by
M. Palmeri
,
I. Mancuso
,
P. Barbaccia
,
F. Cirlincione
,
M.L
.
Scatassa
Published 2019-06-01
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Article
4
Molecular characterization of dominant bacterial population in “Vastedda della Valle del Belice” cheese: preliminary investigation
by
M. Todaro
,
V. Currò
,
M
.
L
.
Scatassa
,
S. Caracappa
,
F. Vitale
,
S. Reale
Published 2010-04-01
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Article
5
BACILLUS CEREUS: ISOLATION IN JENNET MILK
by
M.L
.
Scatassa
,
A. Carrozzo
,
B. Ducato
,
C. Giosuè
,
V. Miraglia
,
L. Arcuri
,
I. Mancuso
Published 2011-01-01
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Article
6
Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese
by
C. Cardamone
,
F. Cirlincione
,
R. Gaglio
,
V. Puccio
,
F. Daidone
,
S. Sciortino
,
I. Mancuso
,
M.L
.
Scatassa
Published 2020-03-01
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Article
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