Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it i...

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Detalles Bibliográficos
Autores principales: Todaro, Massimo, Lo Presti, Vittorio, Macaluso, Alessandro, Alleri, Maria, Licitra, Giuseppe, Chiofalo, Vincenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304104/
https://www.ncbi.nlm.nih.gov/pubmed/34359518
http://dx.doi.org/10.3390/foods10071648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304104/
https://www.ncbi.nlm.nih.gov/pubmed/34359518
http://dx.doi.org/10.3390/foods10071648

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