Search Results - "Riu, Giovanni"

Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation by Addis, Margherita, Fiori, Myriam, Riu, Giovanni, Pes, Massimo, Salvatore, Enrico, Pirisi, Antonio

“…•Seasonal variability of chemical parameters of Pecorino Romano cheese was studied.•In late winter and spring cheese has less fat and salt but more protein.•In…”
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Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb by Addis, Margherita, Fiori, Myriam, Manca, Carla, Riu, Giovanni, Scintu, Maria Francesca

“…The aim of this study was to characterize “Agnello di Sardegna” PGI (Protected Geographical Indication) meat in terms of its physico-chemical and nutritional…”
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A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening by Mannu, Luisa, Riu, Giovanni, Comunian, Roberta, Fozzi, Maria C, Scintu, Maria F

“…Lactic acid bacteria isolated from industrial Pecorino Sardo cheese, manufactured from thermized ewe's milk, and from its natural starter culture were…”
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