Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture-Reference-Cited by-同舟云学术

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

Published:2017-10 Issue: Volume:84 Page:821-831
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Silvetti Tiziana^ORCID,Capra Emanuele,Morandi Stefano,Cremonesi Paola,Decimo Marilù,Gavazzi Floriana,Giannico Riccardo,De Noni Ivano,Brasca Milena

Funder

Regione Lombardia

Publisher

Elsevier BV

Subject

Food Science

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