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...
| Huvudupphovsmän: | , , , , , |
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| Materialtyp: | Artikel |
| Språk: | English |
| Publicerad: |
PAGEPress Publications
2013-11-01
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| Serie: | Italian Journal of Food Safety |
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| Länkar: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1691 |