Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer’s pref...

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Detalles Bibliográficos
Autores principales: Scarano, Christian, Spanu, Carlo, Mocci, Anna Maria, Piras, Francesca, Demontis, Mariella, Murittu, Gavino, Pinna, Giuliano, Santoru, Angela, Santis, Enrico Pietro Luigi De
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6603433/
https://www.ncbi.nlm.nih.gov/pubmed/31316922
http://dx.doi.org/10.4081/ijfs.2019.8009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6603433/
https://www.ncbi.nlm.nih.gov/pubmed/31316922
http://dx.doi.org/10.4081/ijfs.2019.8009

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