Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks

Cheese produced from raw ewes’ milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of de...

Whakaahuatanga katoa

I tiakina i:

Ngā taipitopito rārangi puna kōrero
I whakaputaina i:	Appl Environ Microbiol
Ngā kaituhi matua:	Lopes, M. F. S., Pereira, C. I., Rodrigues, F. M. S., Martins, M. P., Mimoso, M. C., Barros, T. C., Figueiredo Marques, J. J., Tenreiro, R. P., Almeida, J. S., Barreto Crespo, M. T.
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	American Society for Microbiology (ASM) 1999
Ngā marau:	Food Microbiology
Urunga tuihono:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91597/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10508079/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.10.4484-4489.1999
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Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks

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