Related content

Microbiological Characterization of Serra da Estrela Cheese throughout Its Appellation d'Origine Protégée Region

By Tavaria Freni K.   Malcata F. Xavier  

Journal of Food Protection, Vol. 61, Iss. 5, 1998-05 ,pp. : 601-607

International Association for Food Protection

Access to resources Recommend Favorite

An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese

By Mehta Anuj   Tatini Sita R.  

Journal of Food Protection, Vol. 57, Iss. 9, 1994-09 ,pp. : 776-779

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety

By Medina Maria Rodriguez L.   Tornadijo Maria E.   Carballo Javier   Sarmiento Roberto Martin  

Journal of Food Protection, Vol. 58, Iss. 9, 1995-09 ,pp. : 998-1006

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Quality of Burrata Cheese Produced in Puglia Region: Southern Italy

By Dambrosio Angela   Quaglia Nicoletta Cristiana   Saracino Mara   Malcangi Maria   Montagna Cosimo   Quinto Marcello   Lorusso Vanessa   Normanno Giovanni  

Journal of Food Protection, Vol. 76, Iss. 11, 2013-11 ,pp. : 1981-1984

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production

By Reinheimer Jorge A.   Suarez Viviana B.   Ballo Nanci B.   Zalazar Carlos A.  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 796-799

International Association for Food Protection

Access to resources Recommend Favorite