Microbial characteristics of Conciato Romano: An artisanal cheese made from raw sheep's milk

Italian Journal of Food Safety

Volumn 2, Issue 3, 2013, Pages 170-172

  Mormile, Amalia ^a   Scarano, Luigi ^a   Ariano, Andrea ^a   Murru, Nicoletta ^a   Vollano, Lucia ^a   Anastasio, Aniello ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Artisanal cheese; Microbiological diversity; Raw sheep's milk

Indexed keywords

EID: 84889252929     PISSN: None     EISSN: 22397132     Source Type: Journal    
DOI: 10.4081/ijfs.2013.e46     Document Type: Article

References (21)

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