Afuega'l Pitu
Selected indexed studies
- Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening. (Food Res Int, 2020) [PMID:33233267]
- Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations. (Int J Food Microbiol, 2005) [PMID:16085331]
- Behavior of Listeria monocytogenes during the Manufacture, Ripening, and Cold Storage of Afuega'l Pitu Cheese. (J Food Prot, 1997) [PMID:31195565]
_Worker-drafted node — pending editorial review._
Connections
Afuega'l Pitu helps
Sources
- Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening. (2020) pubmed
- Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations. (2005) pubmed
- Behavior of Listeria monocytogenes during the Manufacture, Ripening, and Cold Storage of Afuega'l Pitu Cheese. (1997) pubmed
- Inhibition of a methicillin-resistant Staphylococcus aureus strain in Afuega'l Pitu cheese by the nisin Z-producing strain Lactococcus lactis subsp. lactis IPLA 729. (2004) pubmed