Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Food Control

Volumn 19, Issue 2, 2008, Pages 119-125

  Mucchetti, G ^a   Bonvini, B ^b   Remagni, M C ^b   Ghiglietti, R ^b   Locci, F ^b   Barzaghi, S ^b   Francolino, S ^b   Perrone, A ^b   Rubiloni, A ^b   Campo, P ^c   Gatti, M ^a   Carminati, D ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c UO 103   (Italy)

Author keywords

Cheese technology; Composition; Microbiological characteristics; Vastedda cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; OVIS ARIES; SALMONELLA; STAPHYLOCOCCUS;

EID: 34548480449     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.02.011     Document Type: Article

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