Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture-Reference-Cited by-同舟云学术

Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture

Published:2003-02 Issue:2 Volume:86 Page:486-497
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mauriello G.,Moio L.,Genovese A.,Ercolini D.

Funder

National Research Council

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

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3. Trace constituents of butter fat;Boldingh;Nature,1962

4. Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese;Coppola;J. Appl. Microbiol.,2001

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