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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Detaylı Bibliyografya
Asıl Yazarlar: C. Ercole, V. Centi, M. Pellegrini, F. Marotta, M. Del Gallo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Shahid Sadoughi University of Medical Sciences 2020-06-01
Seri Bilgileri:Journal of Food Quality and Hazards Control
Konular:
cheese
fermentation
biodiversity
microbiota
food safety
food analysis
Online Erişim:http://jfqhc.ssu.ac.ir/article-1-667-en.html
Etiketler: Etiketle
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