pecorino

n.

佩科里诺干酪，羊乳干酪；

Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analy...
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis ...
Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese.
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).
Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro