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Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese
Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese. Method...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Shahid Sadoughi University of Medical Sciences
2020-06-01
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| シリーズ: | Journal of Food Quality and Hazards Control |
| 主題: | |
| オンライン･アクセス: | http://jfqhc.ssu.ac.ir/article-1-667-en.html |
| タグ: |
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