Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices - Concepedia

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Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices

43

Citations

35

References

2008

Year

Marilena Marino, Michela Maifreni, Ingrid Bartolomeoli, G. Rondinini

Journal of Applied Microbiology

Abstract

The study of the effects of some technological processes on the incidence of decarboxylative microbiota in 'protected denomination of origin' cheeses could provide useful information on the hygienic risk related to their production.

References

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