Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami

Por David Ranucci, Anna Rita Loschi, Dino Miraglia, Roberta Stocchi, Raffaella Branciari, Stefano Rea
Publicado em 2016-02-01

Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

Por Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci
Publicado em 2016-06-01