Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese

Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sen...

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Detalles Bibliográficos
Autores principales: Centi, Valeria, Matteucci, Federica, Lepidi, Aldo, Gallo, Maddalena Del, Ercole, Claudia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5333574/
https://www.ncbi.nlm.nih.gov/pubmed/28280791
http://dx.doi.org/10.1016/j.heliyon.2017.e00258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5333574/
https://www.ncbi.nlm.nih.gov/pubmed/28280791
http://dx.doi.org/10.1016/j.heliyon.2017.e00258

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