Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7223-7230

  Bonetta, Silvia ^a   Coïsson, Jean Daniel ^a   Barile, Daniela ^a   Bonetta, Sara ^a   Travaglia, Fabiano ^a   Piana, Gianluca ^a   Carraro, Elisabetta ^a   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Characterization; Chemical parameters; Identification of milk; Microbiological analysis; PCA; PDO cheese

Indexed keywords

ANIMAL; ARTICLE; CHEESE; COMPARATIVE STUDY; FOOD HANDLING; GOAT; ITALY; METHODOLOGY; MICROBIOLOGY; MULTIVARIATE ANALYSIS; PHYSICAL CHEMISTRY; SEASON; TIME;

ANIMALS; CHEESE; CHEMISTRY, PHYSICAL; FOOD HANDLING; GOATS; ITALY; MULTIVARIATE ANALYSIS; SEASONS; TIME FACTORS;

CAPRA HIRCUS;

EID: 51649119400     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8000586     Document Type: Article

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