Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

✍ Scribed by Massimo Todaro; Nicola Francesca; Stefano Reale; Giancarlo Moschetti; Fabrizio Vitale; Luca Settanni

• Publisher: Springer
• Year: 2011
• Tongue: English
• Weight: 209 KB
• Volume: 233
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-011-1593-7