Characterisation of Conciato Romano: one of the oldest Italian cheeses
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference57 articles.
1. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9, trans-11;Addis;Journal of Dairy Science,2005
2. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage;Aktypis;Small Ruminant Research,2018
3. Nutritional properties of small ruminant food products and their role on human health;Albenzio;Small Ruminant Research,2016
4. AOAC official method 935.42. Ash of cheese. 33.7.07;AOAC,2000
5. AOAC official method 935.43. Chloride (total) in cheese. 33.7.10;AOAC,2000
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese;International Dairy Journal;2024-10
2. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese;Food Research International;2024-07
3. The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium;Foods;2023-11-03
4. Nonstarter Lactic Acid Bacteria in Cheese;Handbook of Cheese Chemistry;2023-07-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3