Parmigiano Reggiano cheese: evolution of cultivable and...

Dairy Science & Technology (EDP Sciences) 2008 / 07 Vol. 88; Iss. 4-5

Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, Alberto Pecorari, Erasmo Neviani, Monica Gatti
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Volume:
88
Pages:
13
DOI:
10.1051/dst:2008019
Date:
July, 2008
File:
PDF, 316 KB
2008
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