“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features

In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different bat...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Di Cerbo, Alessandro, Miraglia, Dino, Marino, Leonardo, Stocchi, Roberta, Loschi, Anna Rita, Fisichella, Stefano, Cammertoni, Natalina, Menchetti, Laura, Farneti, Silvana, Ranucci, David, Branciari, Raffaella, Rea, Stefano
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7699421/
https://ncbi.nlm.nih.gov/pubmed/33228027
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111694
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