Composition and sensory profiling of probiotic Scamorza ewe milk cheese-Reference-Cited by-同舟云学术

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Composition and sensory profiling of probiotic Scamorza ewe milk cheese

Published:2013-05 Issue:5 Volume:96 Page:2792-2800
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Albenzio M.,Santillo A.,Caroprese M.,Braghieri A.,Sevi A.,Napolitano F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference48 articles.

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2. Official Methods of Analysis,1995

3. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: Selection of potential multifunctional starter culture;Bevilacqua;J. Food Sci.,2010

4. Development and validation of a quantitative frame of reference for meat sensory evaluation;Braghieri;Food Qual. Prefer.,2012

5. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei;Buriti;Lebenson. Wiss. Technol.,2005

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