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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Ital J Food Saf
Autors principals: Scarano, Christian, Spanu, Carlo, Mocci, Anna Maria, Piras, Francesca, Demontis, Mariella, Murittu, Gavino, Pinna, Giuliano, Santoru, Angela, Santis, Enrico Pietro Luigi De
Format: Artigo
Idioma:Inglês
Publicat: PAGEPress Publications, Pavia, Italy 2019
Matèries:
Article
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars