1.Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region

作　　者：Stefano Rea ;Leonardo Marino ;Roberta Stocchi 等

出　　处：Italian Journal of Food Safety. 0 ;5(3).doi:10.4081/ijfs.2016.5879

出版社：PAGEPress Publications

文章 ID：182535474

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2.Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region

作　　者：Stefano Rea ;Leonardo Marino ;Roberta Stocchi 等

出　　处：Italian Journal of Food Safety. 2016 ;5(3).doi:10.4081/ijfs.2016.5879

出版社：PAGEPress Publications

文章 ID：179264740

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3.Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

作　　者：Stefano Rea ;Leonardo Marino ;Roberta Stocchi 等

出　　处：Italian Journal of Food Safety. 2016 ;5(3).doi:10.4081/ijfs.2016.5879

出版社：PAGEPress Publications

文章 ID：193329594

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4.“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features

作　　者：Alessandro Di Cerbo ;Dino Miraglia ;Leonardo Marino 等

出　　处：Foods. 2020 ;9(11):1694-1702.doi:10.3390/foods9111694

出版社：MDPI Publishing

文章 ID：257044414

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