Robiola
Selected indexed studies
- Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain. (Foods, 2021) [PMID:34441636]
- The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese. (Front Microbiol, 2021) [PMID:35173686]
- Microbial characterization of an artisanal production of Robiola di Roccaverano cheese. (J Dairy Sci, 2020) [PMID:32173014]
_Worker-drafted node — pending editorial review._
Connections
Robiola helps
Sources
- Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain. (2021) pubmed
- The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese. (2021) pubmed
- Microbial characterization of an artisanal production of Robiola di Roccaverano cheese. (2020) pubmed
- Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods. (2019) pubmed
- Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano. (2008) pubmed
- Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE. (2008) pubmed
- Detection of biogenic amine producer bacteria in a typical Italian goat cheese. (2008) pubmed
- Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production. (2020) pubmed
- Separation and determination of denatured alpha(s1)-, alpha(s2)-, beta- and kappa-caseins by hydrophobic interaction chromatography in cows', ewes' and goats' milk, milk mixtures and cheeses. (2003) pubmed
- Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese. (2021) pubmed