Dynamics of a natural bacterial community under...

Food Research International 2020 / 03 Vol. 129

Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

Bertani, Gaia, Levante, Alessia, Lazzi, Camilla, Bottari, Benedetta, Gatti, Monica, Neviani, Erasmo
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Volume:
129
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108860
Date:
March, 2020
File:
PDF, 438 KB
2020
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