Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
The aim of this study was to assess the microbial characteristics of a batch of <em>Conciato Romano</em> during manufacturing and ripening. <em>Conciato Romano</em> is a traditional cheese made from raw sheep’s milk without starter cultures in the province of Caserta (Southern Italy) using tra...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
PAGEPress Publications
2013-11-01
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| Col·lecció: | Italian Journal of Food Safety |
| Matèries: | |
| Accés en línia: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1691 |
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