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Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it i...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304104/ https://ncbi.nlm.nih.gov/pubmed/34359518 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071648 |
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