sfincione Palermitano
Selected indexed studies
- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. (Appl Environ Microbiol, 2021) [PMID:34550766]
- Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses. (Int J Food Microbiol, 2016) [PMID:27467501]
- Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese. (J Dairy Sci, 2013) [PMID:23127907]
_Worker-drafted node — pending editorial review._
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- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. (2021) pubmed
- Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses. (2016) pubmed
- Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese. (2013) pubmed
- Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese. (2021) pubmed
- The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. (2015) pubmed
- Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese. (2022) pubmed
- The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. (2017) pubmed
- A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses. (2022) pubmed
- Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. (2015) pubmed
- The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. (2022) pubmed