Author:
Aquilanti Lucia,Osimani Andrea,Cardinali Federica,Clementi Francesca,Foligni Roberta,Garofalo Cristiana,Loreto Nino,Mandolesi Serena,Milanović Vesna,Mozzon Massimo,Naspetti Simona,Pasquini Marina,Roncolini Andrea,Ruschioni Sara,Sabbatini Riccardo,Solfanelli Francesco,Trombetta Maria Federica,Vairo Daniela,Zanoli Raffaele
Funder
Università Politecnica delle Marche
Publisher
Springer International Publishing
Reference137 articles.
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2. Aquilanti L, Dell’Aquila L, Zannini E et al (2006) Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Lett Appl Microbiol 43:161–167
3. Aquilanti L, Garofalo C, Osimani A et al (2007) Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products. J Food Protect 70(34):557–565
4. Aquilanti L, Garofalo C, Osimani A et al (2012) Italian salami: survey of traditional Italian salami, their manufacturing techniques, and main chemical and microbiological traits. In: Hui YH, Özgül Evranuz E, (ed) Handbook of animal based fermented food and beverage technology, 2nd edn. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, p 814
5. Aquilanti L, Garofalo C, Osimani A et al (2016) Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. Int Food Res J 23:429–445
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