New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene-Reference-Cited by-同舟云学术

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New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene

Published:2014-05 Issue:1 Volume:37 Page:51-58
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Settanni Luca,Moschetti Giancarlo

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Mantenere la tipicità in un mondo che cambia;Cavazza;Terra Trentina,2011

2. Commission Regulation No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs;Official Journal of the European Union,2005

3. Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO salers cheese;Didienne;International Journal of Food Microbiology,2012

4. European systems for the safe production of raw milk cheese;Dixon,2000

5. Growth and survival of microbial pathogens in cheese;Donnelly,2004

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4. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making;International Journal of Food Microbiology;2024-07

5. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking;International Journal of Food Microbiology;2024-01

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