Pecorino Marche
Selected indexed studies
- Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. (J Appl Microbiol, 2007) [PMID:17897198]
- Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes. (Int J Food Microbiol, 2021) [PMID:33812165]
- The effect of COVID-19 lockdown on admission rates in Maternity Hospital. (Open Med (Wars), 2024) [PMID:39479464]
_Worker-drafted node — pending editorial review._
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- Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. (2007) pubmed
- Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes. (2021) pubmed
- The effect of COVID-19 lockdown on admission rates in Maternity Hospital. (2024) pubmed
- Can Mycobacterium avium subsp. paratuberculosis Survive During Pecorino Cheesemaking Process? An Experimental Evaluation Through a Microbiological Challenge Test. (2026) pubmed
- Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test. (2015) pubmed
- Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. (2011) pubmed
- Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese. (2014) pubmed
- Enteroaggregative Escherichia coli associated with a foodborne outbreak of gastroenteritis. (2008) pubmed
- A Strong Evidence Outbreak of Salmonella Enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese. (2021) pubmed