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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	PAGEPress Publications 2024-10-01
سلاسل:	Italian Journal of Food Safety
الموضوعات:	Shotgun metagenomic artisanal cheese biological hazards antimicrobial resistance Mediterranean products
الوصول للمادة أونلاين:	https://www.pagepressjournals.org/ijfs/article/view/12818
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!