Zobrazeno 1 - 3
of 3
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
Autor:
Wilhelm Junk
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit diesem Archiv Quellen für die historische wie auch die disziplingesch