Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and a(w)), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Ital J Food Saf
Main Authors: Montone, Angela M.I., Felice, Alessandra De, Brunetti, Roberta, Mollica, Domenico, Capo, Salvatore, Capuano, Federico, Guarino, Achille, Nava, Donatella
Formato: Artigo
Idioma:Inglês
Publicado em: PAGEPress Publications, Pavia, Italy 2017
Assuntos:
Short Communication
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5658659/
https://ncbi.nlm.nih.gov/pubmed/29119089
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2017.6316
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados