smoked provolone
Selected indexed studies
- Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese. (J Sci Food Agric, 2020) [PMID:32048297]
- Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses. (J Dairy Sci, 2020) [PMID:32173012]
- p-Cresol in cheese: Is it a flavouring compound or chemical contaminant? (Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2020) [PMID:32679005]
_Worker-drafted node — pending editorial review._
Connections
smoked provolone helps
Sources
- Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese. (2020) pubmed
- Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses. (2020) pubmed
- p-Cresol in cheese: Is it a flavouring compound or chemical contaminant? (2020) pubmed