2007

• FIL-IDF: RELATIONSHIP BETWEEN FREEZING POINT AND CHEMICAL COMPOSITION OF INDIVIDUAL COMISANA EWE MILK
• FIL-IDF: RICOTTA ROMANA: MANUFACTURING TECHNIQUE, CHEMICAL AND MICROBIOLOGICAL COMPOSITION
• FIL-IDF: FREEZING POINT OF HALF-UDDER EWE MILK
• FEMESPRUM: CHEMICAL AND MICROBIOLOGICAL CHANGES DURING RIPENING OF THE TRADITIONAL PECORINO CHEESE OF LAZIO
• FEMESPRUM: DISCRIMINANT VALUE OF SOMATIC CELL IN PREMILKING AND POSTMILKING BETWEEN INFECTED AND UNINFECTED HALF-UDDERS SARDA EWE MILK