Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
The aim of this study was to assess the microbial characteristics of a batch of <em>Conciato Romano</em> during manufacturing and ripening. <em>Conciato Romano</em> is a traditional cheese made from raw sheep’s milk without starter cultures in the province of Casert...
| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
PAGEPress Publications
2013-11-01
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| Sarja: | Italian Journal of Food Safety |
| Aiheet: | |
| Linkit: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1691 |