Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a c...

Descripción completa

Detalles Bibliográficos
Autores principales: Giacometti, Federica, Daminelli, Paolo, Fiorentini, Laura, Cosciani-Cunico, Elena, Monastero, Paola, Dalzini, Elena, Losio, Marina-Nadia, Dell’Orfano, Giovanni, Rossini, Rachele, Piva, Silvia, Serraino, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459755/
https://www.ncbi.nlm.nih.gov/pubmed/32913723
http://dx.doi.org/10.4081/ijfs.2020.8552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459755/
https://www.ncbi.nlm.nih.gov/pubmed/32913723
http://dx.doi.org/10.4081/ijfs.2020.8552

Ejemplares similares