Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms
Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Texto completo: | http://hdl.handle.net/10400.14/2744 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2744 |