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Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was underta...
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| Publicado en: | Ital J Food Saf |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076620/ https://ncbi.nlm.nih.gov/pubmed/27800376 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2015.4509 |
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