Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
PAGEPress Publications
2024-10-01
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| Rangatū: | Italian Journal of Food Safety |
| Ngā marau: | |
| Urunga tuihono: | https://www.pagepressjournals.org/ijfs/article/view/12818 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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