Compositional, microbiological, biochemical volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses

Journal article

Peer reviewed

Raffaella Di Cagno, RE Miracle, M De Angelis, F Minervini, CG Rizzello, MA Drake, PF Fox and Marco Gobbetti

Journal of Dairy Research, Vol.74(4), pp.468-477

2007

Handle:

https://hdl.handle.net/10863/34556

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url

https://dx.doi.org/10.1017/S0022029907002804View

Title: Compositional, microbiological, biochemical volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses
Creators: Raffaella Di Cagno - University of Bari Aldo Moro
RE Miracle - North Caroline State University
M De Angelis - University of Bari Aldo Moro
F Minervini - University of Bari Aldo Moro
CG Rizzello - University of Bari Aldo Moro
MA Drake - North Caroline State University
PF Fox - University College Cork
Marco Gobbetti - University of Bari Aldo Moro
Publication Details: Journal of Dairy Research, Vol.74(4), pp.468-477
ISSN: 0022-0299
EISSN: 1469-7629
Publisher: Cambridge University Press
Identifiers: (UNIBZ)23810397
991006493477101241
Web of Science ID: WOS:000252073900014
Scopus ID: n.a.
Academic Unit: Faculty of Science and Technology
Language: English
Resource Type: Journal article
Author Names String: Di Cagno R, Miracle RE, De Angelis M, Minervini F, Rizzello CG, Drake MA, Fox PF, Gobbetti M

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