How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese-Reference-Cited by-同舟云学术

How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese

Published:2019-11 Issue: Volume:115 Page:108480
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Morandi Stefano^ORCID,Battelli Giovanna^ORCID,Silvetti Tiziana^ORCID,Goss Andrea,Cologna Nicola,Brasca Milena

Publisher

Elsevier BV

Subject

Food Science

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4. Lactic acid bacteria for Grana cheese production. I. Technological characterization of thermophilic rod lactic acid bacteria;Bosi;Scienza e Tecnica Lattiero-Casearia,1990

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