Castelmagno
Selected indexed studies
- The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses. (Microbiol Spectr, 2014) [PMID:26082116]
- Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime. (Food Chem, 2011) [PMID:25212329]
- Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. (Int J Food Microbiol, 2010) [PMID:20705353]
_Worker-drafted node — pending editorial review._
Connections
Castelmagno helps
Sources
- The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses. (2014) pubmed
- Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime. (2011) pubmed
- Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. (2010) pubmed
- Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology. (2008) pubmed
- A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese. (2008) pubmed
- High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. (2007) pubmed