Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer’s pref...

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Detalhes bibliográficos
Publicado no:Ital J Food Saf
Main Authors: Scarano, Christian, Spanu, Carlo, Mocci, Anna Maria, Piras, Francesca, Demontis, Mariella, Murittu, Gavino, Pinna, Giuliano, Santoru, Angela, Santis, Enrico Pietro Luigi De
Formato: Artigo
Idioma:Inglês
Publicado em: PAGEPress Publications, Pavia, Italy 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6603433/
https://ncbi.nlm.nih.gov/pubmed/31316922
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8009
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