2018
- JOURNAL OF FOOD SAFETY AND FOOD QUALITY: MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS OF PASTA FILATA TYPE CHEESE FROM RAW EWE MILK, USING THERMOPHILIC AND MESOPHILIC STARTERS
- JOURNAL OF DAIRY SCIENCE: SHORT COMMUNICATION. PHENOTYPIC CHARACTERIZATION OF TOTAL ANTIOXIDANT ACTIVITY OF BUFFALO, GOAT AND SHEEP MILK