Pseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of Mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the microorganisms.
Alterazione giallo-arancio di mozzarella
IACUMIN, Lucilla;COMI, Giuseppe
2003-01-01
Abstract
Pseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of Mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the microorganisms.File in questo prodotto:
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