Microbial population profile during ripening of Protected...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 6

Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

Silvetti, Tiziana, Capra, Emanuele, Morandi, Stefano, Cremonesi, Paola, Decimo, Marilù, Gavazzi, Floriana, Giannico, Riccardo, De Noni, Ivano, Brasca, Milena
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.06.022
Date:
June, 2017
File:
PDF, 1.10 MB
english, 2017
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