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Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese
Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sen...
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| 出版年: | Heliyon |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5333574/ https://ncbi.nlm.nih.gov/pubmed/28280791 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2017.e00258 |
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