Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production
Author:
Funder
Università degli Studi di Torino
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference37 articles.
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4. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese;Biolcati;J. Dairy Sci.,2020
5. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses;Callon;J. Dairy Sci.,2005
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