1
by Steinka, Izabela, Barone, Caterina, Parisi, Salvatore, Micali, Marina
Published 2017
Springer International Publishing

2
by Barone, Caterina, Bolzoni, Luciana, Caruso, Giorgia, Montanari, Angela
Published 2015
Springer International Publishing

3
by Barbieri, Giampiero, Barone, Caterina, Bhagat, Arpan, Caruso, Giorgia
Published 2014
Springer International Publishing

4
by Montanari, Angela, Barone, Caterina, Barone, Michele, Santangelo, Anna
Published 2018
Springer International Publishing

5
by Mania, Ignazio, Delgado, Amélia Martins, Barone, Caterina, Parisi, Salvatore
Published 2018
Springer International Publishing

6
by Barone, Caterina, Barebera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2018
Springer International Publishing

7
by Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Published 2016
Springer International Publishing

8
by Barone, Caterina, Barbera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2017
Springer International Publishing
... of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial...