Novel use of Penicillium nalgiovense on stuffed semi–hard and hard cheeses
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Universidad Nacional de Quilmes
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter;Journal of Food Measurement and Characterization;2023-10-14
3. Novel fungal organophosphorus hydrolases in acidic media: an application to apples decontamination;Environmental Science and Pollution Research;2022-09-09
4. Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth;Food Science and Technology International;2021-06-20
5. Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process;International Dairy Journal;2020-11
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