Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Morea, M. 2"'
Publikováno v:
3rd International Congress on Food and Nutrition, Antalya-Turkey, 2009
info:cnr-pdr/source/autori:Borcakli M. 1; Özturk T. 1; Morea, M. 2; Baruzzi F. 2; Caputo L. 2/congresso_nome:3rd International Congress on Food and Nutrition/congresso_luogo:Antalya-Turkey/congresso_data:2009/anno:2009/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Borcakli M. 1; Özturk T. 1; Morea, M. 2; Baruzzi F. 2; Caputo L. 2/congresso_nome:3rd International Congress on Food and Nutrition/congresso_luogo:Antalya-Turkey/congresso_data:2009/anno:2009/pagina_da:/pagina_a:/intervallo_pagine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::5eecd25d04509c04c30e5653a707afd9
https://publications.cnr.it/doc/122657
https://publications.cnr.it/doc/122657
Autor:
Gobbetti M. 1., Morea M. 2, Baruzzi F. 2, Corbo M.R. 3, Matarante A. 2, Considine T. 4, Di Cagno R. 1, Guinee T. 5, Fox P.F. 4
Publikováno v:
International dairy journal 12 (2002): 511–523.
info:cnr-pdr/source/autori:Gobbetti M. 1., Morea M. 2, Baruzzi F. 2, Corbo M.R. 3, Matarante A. 2, Considine T. 4, Di Cagno R. 1, Guinee T. 5, Fox P.F. 4/titolo:Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening/doi:/rivista:International dairy journal/anno:2002/pagina_da:511/pagina_a:523/intervallo_pagine:511–523/volume:12
info:cnr-pdr/source/autori:Gobbetti M. 1., Morea M. 2, Baruzzi F. 2, Corbo M.R. 3, Matarante A. 2, Considine T. 4, Di Cagno R. 1, Guinee T. 5, Fox P.F. 4/titolo:Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening/doi:/rivista:International dairy journal/anno:2002/pagina_da:511/pagina_a:523/intervallo_pagine:511–523/volume:12
A microbiological, compositional, biochemical and textural characterisation of the pasta filata Caciocavallo Pugliese cheese during ripening is reported. Fully ripened cheese contained a total of ca. log 8.0 cfu g-1 mesophilic bacteria and ca. log 6.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::3ffedb066f615b6adefc86a1eb883074
https://publications.cnr.it/doc/46071
https://publications.cnr.it/doc/46071