Results 141 to 150 of about 1,778 (176)

A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening

International Dairy Journal, 2002
Roberta Comunian
exaly  

Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR‐culture technique

International Journal of Dairy Technology, 2010
Roberta Comunian, Antonio Paba
exaly  

Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

International Journal of Dairy Technology, 2006
Maria Barbara Pisano, Maura Deplano, Sofia Cosentino   +2 more
exaly  

Un po' di sardo

2019
Università degli Studi di ...
openaire   +1 more source

The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese

International Dairy Journal, 2005
Margherita Addis, Antonio Pirisi, Giovanni Piredda   +2 more
exaly  

Préstamos Hispánicos al Sardo

Zeitschrift für romanische Philologie (ZrP), 1970
openaire   +1 more source

RAPD variation within and among populations of globe artichoke cultivar 'Spinoso sardo'

Plant Breeding, 2001
Sérgio Lanteri, Luigi Ledda, Ezio Portis   +2 more
exaly  

The Messinian Salinity Crisis: New seismic evidence in the West-Sardinian Margin and Eastern Sardo-Provençal basin (West Mediterranean Sea)

Marine Geology, 2014
Riccardo Geletti, F Zgur, A Del Ben
exaly  

2.4 Sardo antico

2017
openaire   +1 more source

Ancora sull'ant. sardo beredalli/derredali

2011
Nell'articolo si spiega il significato e l'origine di un vocabolo sardo medievale ("beredalli"/"derredali"), che compare nella Carta de Logu dell'Arborea per indicare un'unità di misura per liquidi: si tratta di un antico italianismo, utile per comprendere le dinamiche di contatto, nel Medioevo, fra sardoromanzo e toscano.
openaire   +1 more source