Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer’s pref...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2019-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://pagepressjournals.org/index.php/ijfs/article/view/8009 |