|
|
|
|
|
Cristina Costa, Annalisa Lucera, Amalia Conte, Angelo Vittorio Zambrini and Matteo Alessandro Del Nobile
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particul...
ver más
|
|
|
|
|