Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano-Reference-Cited by-同舟云学术

Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano

Published:2008-07-23 Issue:16 Volume:56 Page:7223-7230
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bonetta Silvia¹,Coïsson Jean Daniel¹,Barile Daniela¹,Bonetta Sara¹,Travaglia Fabiano¹,Piana Gianluca¹,Carraro Elisabetta¹,Arlorio Marco¹

Affiliation:

1. Dipartimento di Scienze dell’Ambiente e della Vita, University of Piemonte Orientale “A. Avogadro”, Via Bellini 25/G, 15100 Alessandria, Italy, and DISCAFF, University of Piemonte Orientale “A. Avogadro”, Via Bovio 6, 28100 Novara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8000586

Reference30 articles.

1. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

2. Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

3. Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

4. Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk

5. Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese

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