  |
Items where Author is "Caridi, A."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleCaridi, A. (2021) Physiological Characterisation of Calabrian Dairy Yeasts and Their Possible Use as Adjunct Cultures for Cheese Making. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 341-348. ISSN 0139-3006 (print); 1588-2535 (online) Caridi, A. (2021) Selection of Calabrian strains of Saccharomyces sensu stricto for red wines. Acta Alimentaria, 50 (4). pp. 565-573. ISSN 0139-3006 Geria, M. and Caridi, A. (2014) Methods to assess lactic acid bacteria diversity and compatibility in food. Acta Alimentaria, 43 (1). pp. 96-104. ISSN 0139-3006 |
