The objective of this Ph.D. project has been to first and foremost assess the quality of milk and of the different specimens of the cheese making process of Buffalo Mozzarella of Campania PDO, with a microbiological approach and, successively, to research †" with a proteomic approach, a possible marker able to detect the illegal use of frozen milk or curd in making Buffalo Mozzarella.
Study of freshness indicators of Buffalo Mozzarella Campana PDO, through a microbiological and proteomic approach.
2016
Abstract
The objective of this Ph.D. project has been to first and foremost assess the quality of milk and of the different specimens of the cheese making process of Buffalo Mozzarella of Campania PDO, with a microbiological approach and, successively, to research †" with a proteomic approach, a possible marker able to detect the illegal use of frozen milk or curd in making Buffalo Mozzarella.File in questo prodotto:
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Utilizza questo identificativo per citare o creare un link a questo documento:
https://hdl.handle.net/20.500.14242/318291
Il codice NBN di questa tesi è
URN:NBN:IT:BNCF-318291