25 Lug Optimal Procedures to Valorize High-Quality Traditional Dairy Products (book chapter)
In this chapter, we attempted to explore some of the ways in which behavioural aspects should be analysed along with technical product aspects in order...
In this chapter, we attempted to explore some of the ways in which behavioural aspects should be analysed along with technical product aspects in order...
Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag "Djeld". The aim of this study was to characterize the unknown...
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of Hyblean area of Sicily...
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of PDO Pecorino Siciliano cheese...
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of PDO Pecorino Siciliano cheese...
The objectives of this study were to examine the ripening stability of a-tocopherol, g-tocopherol and b-carotene in pasta-filata cheese in relation to different contents of...
We propose a simple segmentation framework based on classification and supervised incremental learning. A statistical model of pixel classes is learnt by incrementally adding new...
When computer vision experts evaluate algorithms, they often focus on segmentation quality and optimisation of resources. On the other hand, they often neglect simplicity and...
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of Hyblean area of Sicily...