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G Licitra

Showing results (21-30 of 49) with videos related to

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Journal of Agricultural and Food Chemistry|February 21, 2002
Chemometric analysis of Ragusano cheese flavorS Carpino, T E Acree, D M Barbano, et al.
Journal of Dairy Science|April 12, 2006
Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheeseC Melilli, D M Barbano, M Caccamo, et al.
Journal of Dairy Science|June 19, 2004
Measurement of gas holes and mechanical openness in cheese by image analysisM Caccamo, C Melilli, D M Barbano, et al.
Journal of Dairy Science|June 16, 2005
Composition, microstructure, and surface barrier layer development during brine saltingC Melilli, D Carcò, D M Barbano, et al.
Journal of Dairy Science|October 6, 2014
Stage of lactation and corresponding diets affect in situ protein degradation by dairy cowsI Schadt, D R Mertens, P J Van Soest, et al.
Journal of Dairy Science|May 14, 2003
Influence of presalting and brine concentration on salt uptake by Ragusano cheeseC Melilli, D M Barbano, G Licitra, et al.
Radiation Protection Dosimetry|October 28, 2009
Characterisation and measurement of signals generated by DVB-H 'GAP-filler' repeatersM Baldini, A Barellini, L Bogi, et al.
Journal of Dairy Science|August 26, 2004
Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperaturesC Melilli, D M Barbano, M Manenti, et al.
Journal of Dairy Science|September 26, 2003
Influence of the temperature of salt brine on salt uptake by Ragusano cheeseC Melilli, D M Barbano, G Licitra, et al.
Journal of Dairy Science|October 16, 2004
Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheeseC Melilli, D M Barbano, M Caccamo, et al.
Pageof 5

Showing results (21-30 of 49) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|February 21, 2002
Chemometric analysis of Ragusano cheese flavorS Carpino, T E Acree, D M Barbano, et al.
Journal of Dairy Science|April 12, 2006
Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheeseC Melilli, D M Barbano, M Caccamo, et al.
Journal of Dairy Science|June 19, 2004
Measurement of gas holes and mechanical openness in cheese by image analysisM Caccamo, C Melilli, D M Barbano, et al.
Journal of Dairy Science|June 16, 2005
Composition, microstructure, and surface barrier layer development during brine saltingC Melilli, D Carcò, D M Barbano, et al.
Journal of Dairy Science|October 6, 2014
Stage of lactation and corresponding diets affect in situ protein degradation by dairy cowsI Schadt, D R Mertens, P J Van Soest, et al.
Journal of Dairy Science|May 14, 2003
Influence of presalting and brine concentration on salt uptake by Ragusano cheeseC Melilli, D M Barbano, G Licitra, et al.
Radiation Protection Dosimetry|October 28, 2009
Characterisation and measurement of signals generated by DVB-H 'GAP-filler' repeatersM Baldini, A Barellini, L Bogi, et al.
Journal of Dairy Science|August 26, 2004
Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperaturesC Melilli, D M Barbano, M Manenti, et al.
Journal of Dairy Science|September 26, 2003
Influence of the temperature of salt brine on salt uptake by Ragusano cheeseC Melilli, D M Barbano, G Licitra, et al.
Journal of Dairy Science|October 16, 2004
Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheeseC Melilli, D M Barbano, M Caccamo, et al.
Pageof 5