MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)
Pecorino di Laticauda is a traditional Italian goat milk cheese carrying a Protected Designation of Origin (PDO). Previously there was no information available on the microbiological characterization of Pecorino di Laticauda. The present work deals with the studies carried out on the microflora evol...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2009-09-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1143 |