Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese
G. Mucchetti, B. Bonvini, M.C. Remagni, R. Ghiglietti, F. Locci, S. Barzaghi, S. Francolino, A. Perrone, A. Rubiloni, P. Campo, M. Gatti, D. CarminatiVolume:
19
Year:
2008
Language:
english
DOI:
10.1016/j.foodcont.2007.02.011
File:
PDF, 140 KB
english, 2008