Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Angelo Citro"'
Autor:
Loredana Biondi, Andrea Fulgione, Federico Capuano, Morena Nappa, Angelo Citro, Donatella Nava
Publikováno v:
Animals, Vol 11, Iss 12, p 3502 (2021)
Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit pra
Externí odkaz:
https://doaj.org/article/e8782670f5dc40d1976fe12335bcce67
Autor:
Anna Cutarelli, Andrea Fulgione, Pasquale Fraulo, Francesco Paolo Serpe, Pasquale Gallo, Loredana Biondi, Federica Corrado, Angelo Citro, Federico Capuano
Publikováno v:
Animals, Vol 11, Iss 5, p 1270 (2021)
Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffa
Externí odkaz:
https://doaj.org/article/1c955a4a047b46a5a81ddb6301094153
Autor:
Federica Corrado, Angelo Citro, Federico Capuano, Andrea Fulgione, Francesco Paolo Serpe, Anna Cutarelli, Pasquale Fraulo, Loredana Biondi, Pasquale Gallo
Publikováno v:
Animals
Volume 11
Issue 5
Animals, Vol 11, Iss 1270, p 1270 (2021)
Animals : an Open Access Journal from MDPI
Volume 11
Issue 5
Animals, Vol 11, Iss 1270, p 1270 (2021)
Animals : an Open Access Journal from MDPI
Simple Summary Buffalo mozzarella cheese, sold as a Protected Designation of Origin (PDO) product, is made exclusively from Mediterranean buffalo (Bubalus bubalis) milk. To maximize their profits and overcome seasonal shortages of buffalo milk, some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3853f91a7d387466c45d7d3c3d91e40a
https://doi.org/10.3390/ani11051270
https://doi.org/10.3390/ani11051270
Autor:
Maria Pia Marotta, Giuseppe Seccia, Angelo Citro, Valeria Urbani, Clara de Nicola, Laura Marigliano, Mauro Esposito
Publikováno v:
International Journal of Dairy Technology. 68:97-104
The levels of six polycyclic aromatic hydrocarbons (PAHs) including benzo[a]pyrene and three other PAH were determined in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk associated with consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1a27d7c506e22b7e41528f0fc02debc
https://doi.org/10.1111/1471-0307.12179
https://doi.org/10.1111/1471-0307.12179