Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
A study was conducted to evaluate the dura- bility of the traditional fresh soft cheese <em>Fruhe</em> manufactured in Sardinia either from goats’ or sheep’s milk. Four farmstead cheese-making plants were visited three times during the <em>Fruhe</em> cheese-making season. During each vis...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
PAGEPress Publications
2013-11-01
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| Серія: | Italian Journal of Food Safety |
| Предмети: | |
| Онлайн доступ: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1677 |
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