The influence of the wooden equipment employed for cheese...

Food Microbiology 2015 / 04 Vol. 46

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

Di Grigoli, Antonino, Francesca, Nicola, Gaglio, Raimondo, Guarrasi, Valeria, Moschetti, Marta, Scatassa, Maria Luisa, Settanni, Luca, Bonanno, Adriana
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Volume:
46
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2014.07.008
Date:
April, 2015
File:
PDF, 535 KB
english, 2015
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