Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of the Apulia Region

Italian Journal of Food Safety - Italy
doi 10.4081/ijfs.2016.5879
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

PAGEPress Publications

Related search

Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese

Dairy Science and Technology
BiochemistryFood Science
2009English

Brazilian Artisanal Cheeses: An Overview of Their Characteristics, Main Types and Regulatory Aspects

Comprehensive Reviews in Food Science and Food Safety
Food Science
2019English

Potential Growth of Listeria Monocytogenes in Italian Mozzarella Cheese as Affected by Microbiological and Chemical-Physical Environment

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2019English

Yeast Diversity in Artisanal Cheeses: Biotechnological Applications

English

Organoleptic, Physical and Microbiological Characteristics of Eggs Consumed in Dakar (Senegal)

Journal of Food Studies
2018English

Biogenic Amines and Microbiological Profile of Egyptian Cheeses

African Journal of Food Science
2014English

Physical and Chemical Characteristics of Pomegranates

Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
2005English

Repeatability of Physical and Chemical Characteristics in Pequi Fruits

Revista Brasileira de Fruticultura
Plant ScienceAgronomyCrop ScienceFood Science
2017English

Physical-Chemical, Microbiological and Sensory Properties of Fructooligosaccharides Enriched Yogurt

Científic@ - Multidisciplinary Journal
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy