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Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region
Rea, Stefano, Marino, Leonardo, Stocchi, Roberta, Branciari, Raffaella, Loschi, Anna Rita, Miraglia, Dino, Ranucci, DavidVolume:
5
Language:
english
Journal:
Italian Journal of Food Safety
DOI:
10.4081/ijfs.2016.5879
Date:
June, 2016
File:
PDF, 596 KB
english, 2016