Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking-Reference-Cited by-同舟云学术

Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

Published:2024-01 Issue: Volume:410 Page:110481
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Todaro Massimo,Garofalo Giuliana,Busetta Gabriele,Gannuscio Riccardo,Di Rosa Ambra Rita,Scatassa Maria Luisa,Cardamone Cinzia,Mancuso Isabella,Franciosi Elena,Rando Fatima,Agnolucci Monica,Chiofalo Vincenzo,Gaglio Raimondo,Settanni Luca

Funder

Fondazione Cariplo

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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