Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia RegionFollowing pathogen development and gene expression in a food ecosystem: the case of a Staphylococcus aureus isolate in cheese.Enterotoxin production and antimicrobial susceptibility in Staphylococci isolated from traditional raw milk cheeses in Serbia.Dietary fibers and protective lactobacilli drive burrata cheese microbiome.Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese
P2860
Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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2013 nî lūn-bûn
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2013年の論文
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Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
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Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
@en
Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
@nl
P2093
P2860
P1476
Microbiological quality of Burrata cheese produced in Puglia region: southern Italy
@en
P2093
Cosimo Montagna
Giovanni Normanno
Mara Saracino
Marcello Quinto
Maria Malcangi
Vanessa Lorusso
P2860
P304
P356
10.4315/0362-028X.JFP-13-067
P577
2013-11-01T00:00:00Z