“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY
The “Casciotta d’Urbino” is a DOP cheese of the Marche region. The aim of this work, was to evaluate the microbiological process-product standards and the sanitary requisites of this typical product. In this study, three processing plants of the Pesaro-Urbino province h...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2009-03-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1427 |