Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Submitted: 10 March 2016
Accepted: 27 April 2016
Published: 3 June 2016
Accepted: 27 April 2016
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Rea S, Marino L, Stocchi R, Branciari R, Loschi AR, Miraglia D, Ranucci D. Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region. Ital J Food Safety [Internet]. 2016 Jun. 3 [cited 2024 Apr. 19];5(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/5879
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