Microbial diversity and dynamics of Pecorino di Filiano PDO, a traditional cheese of Basilicata region (Southern Italy)
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00860.x/fullpdf
Reference21 articles.
1. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation;Baruzzi;Journal of Applied Microbiology,2000
2. Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy);Bonomo;Meat Science,2008
3. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy;Bonomo;Meat Science,2009
4. Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro;Caridi;International Dairy Journal,2003
5. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures;Casaburi;Meat Science,2007
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