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Mozzarella bocconcino e pizza cheese: come migliorare l’acidificazione e risolvere i problemi di post acidificazione
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Distinguiti! Nuove soluzioni per pecorini incomparabili
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The gut-cutaneous axis and its application to dermatological diseases
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How to make your chickens naturally healthy?
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Sieroinnesto: miglioramento dell’equilibrio della microflora
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Is it possible a natural protection for Kashcaval? YES, with dairy cultures
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Toll manufacturing of Probiotics: how to move from Lab to Market
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Magic Moments
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Ci piace fare polvere
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Launching a Probiotic into Asia
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Kefir: tailor-made proposals to get rid of the most known issues
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Targeting the brain-gut-microbiome axis by ImmuneBiotics™, a new therapeutic avenue for management of neurological disorders
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Il mondo nascosto degli insilati
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Cómo mejorar el sabor y la textura de las bases vegetales fermentadas
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Gorgonzola: è possibile sostituire il lattoinnesto con un fermento diretto?
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Application of mesophilic starters, EPS producers
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Pizza cheese, gestión de la cinética de acidificación. Cómo resolver el problema de post-acidificación antes y después del hilado
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Pizza cheese, management of the kinetics of acidification. How to solve the post-acidification problem before and after stretching
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Sfida per il contenimento di microrganismi indesiderati nei formaggi freschi
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Attimi di magia: come il caglio trasforma il latte in formaggio
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Exploring locally-produced fermented dairy products: from regional varieties to worldwide opportunity
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Little grains make big things
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The hidden world of silage
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How to improve flavor and texture of plant-based fermented alternatives
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Un invito a conoscere il più antico e gustoso dei cagli: quello in pasta
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