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Page 1
The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese.
Front Microbiol. 2022 Jan 31;12:776862. doi: 10.3389/fmicb.2021.776862. eCollection 2021.
Front Microbiol. 2022.
PMID: 35173686
Free PMC article.
Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production.
Biolcati F, Ferrocino I, Bottero MT, Dalmasso A.
Biolcati F, et al.
J Dairy Sci. 2020 Nov;103(11):10015-10021. doi: 10.3168/jds.2020-18208. Epub 2020 Sep 18.
J Dairy Sci. 2020.
PMID: 32952028
Free article.
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Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
Biolcati F, et al.
J Dairy Sci. 2020 May;103(5):4056-4067. doi: 10.3168/jds.2019-17451. Epub 2020 Mar 12.
J Dairy Sci. 2020.
PMID: 32173014
Free article.
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Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods.
Biolcati F, Bottero MT, Dalmasso A.
Biolcati F, et al.
Ital J Food Saf. 2019 Dec 5;8(4):8574. doi: 10.4081/ijfs.2019.8574. eCollection 2019 Dec 5.
Ital J Food Saf. 2019.
PMID: 31897403
Free PMC article.
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Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain.
Biolcati F, Ferrocino I, Bottero MT, Dalmasso A.
Biolcati F, et al.
Foods. 2021 Aug 11;10(8):1859. doi: 10.3390/foods10081859.
Foods. 2021.
PMID: 34441636
Free PMC article.
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