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Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle

CANTONI C
•
SONCINI G
•
MILESI S
altro
COMI, Giuseppe
2006
  • journal article

Periodico
INDUSTRIE ALIMENTARI
Abstract
The bacteria, which have been responsible of Mozzarella cheese discolorations and those which have produced the blowing of melted cheeses, have been identified and described here. They are, respectively, Pantoea agglomerans, P. gessardii (yellow-violet discoloration), Plantibacter flavus and Plantibacter agrosticola (pink discoloration), and C. tyrobutiricum (blowing of melted cheese).
Archivio
http://hdl.handle.net/11390/857115
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-33645949118
Diritti
closed access
Visualizzazioni
10
Data di acquisizione
Apr 19, 2024
Vedi dettagli
google-scholar
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