“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features

In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different bat...

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Detalles Bibliográficos
Autores principales: Di Cerbo, Alessandro, Miraglia, Dino, Marino, Leonardo, Stocchi, Roberta, Loschi, Anna Rita, Fisichella, Stefano, Cammertoni, Natalina, Menchetti, Laura, Farneti, Silvana, Ranucci, David, Branciari, Raffaella, Rea, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699421/
https://www.ncbi.nlm.nih.gov/pubmed/33228027
http://dx.doi.org/10.3390/foods9111694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699421/
https://www.ncbi.nlm.nih.gov/pubmed/33228027
http://dx.doi.org/10.3390/foods9111694

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