Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

International Journal of Dairy Technology

Volumn 70, Issue 4, 2017, Pages 542-555

  Câmara, Sandra P A ^a   Dapkevicius, Airidas ^a   Rosa, Henrique J D ^a   Silva, Célia C G ^a   Malcata, F Xavier ^b   Enes Dapkevicius, Maria L N ^a  

^a UNIVERSITY OF THE AZORES   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Cheese microbiology; Cheese ripening; Dairy biochemistry; Product safety; Quality control; Staphylococci

Indexed keywords

EID: 85030184803     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12424     Document Type: Article

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