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Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese
Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven s...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076721/ https://www.ncbi.nlm.nih.gov/pubmed/27800354 http://dx.doi.org/10.4081/ijfs.2014.1705 |