Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese

Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven s...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:Ital J Food Saf
المؤلفون الرئيسيون: Astegiano, Sara, Bellio, Alberto, Adriano, Daniela, Bianchi, Daniela Manila, Gallina, Silvia, Gorlier, Alessandra, Gramaglia, Monica, Lombardi, Giampiero, Macori, Guerrino, Zuccon, Fabio, Decastelli, Lucia
التنسيق: Artigo
اللغة:Inglês
منشور في: PAGEPress Publications, Pavia, Italy 2014
الموضوعات:
Article
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC5076721/
https://ncbi.nlm.nih.gov/pubmed/27800354
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.1705
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