Bacterial Community Assembly From Cow Teat Skin to Ripened Cheeses Is Influenced by Grazing Systems

Scientific Reports - United Kingdom
doi 10.1038/s41598-017-18447-y
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Biogenic Amines in Smear Ripened Cheeses

Potravinarstvo
Food Science
2019English

Potential Biogenic Amine-Producing Bacteria in Ripened Cheeses

Revista Brasileira de Ciência Veterinária
2017English

Hygiene Quality and Consumer Safety of Traditional Short- And Long-Ripened Cheeses From Poland

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Evaluation of Hygiene Quality in Ripened Cheeses Marketed in Transylvania Area

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine
2015English

Grazing Cow and Calf Responses to Zinc Supplementation

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1980English

Evaluation of Experimental Novel Germicide Post Milking Teat Dips vs. A Commercial Iodine Barrier Post Milking Teat Dip on Teat Skin Coloration and Teat End / Teat Skin Health

2012English

Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2018English

Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

Journal of Agricultural Studies
2020English

Evaluation of a Novel Chlorine Dioxide Teat Dip on Teat End and Teat Skin Health

2008English

Amanote Research

Note-taking for researchers

Follow Amanote

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

Privacy PolicyRefund Policy