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Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes
Mangia, Nicoletta P, Murgia, Marco A, Garau, Giovanni, Fancello, Francesco, Deiana, PietrinoLanguage:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12072
Date:
May, 2013
File:
PDF, 268 KB
english, 2013