Microbiological characterization of Gioddu, an Italian fermented milk-Reference-Cited by-同舟云学术

Microbiological characterization of Gioddu, an Italian fermented milk

Published:2020-06 Issue: Volume:323 Page:108610
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Maoloni Antonietta,Blaiotta Giuseppe,Ferrocino Ilario^ORCID,Mangia Nicoletta P.,Osimani Andrea^ORCID,Milanović Vesna,Cardinali Federica,Cesaro Cristiana,Garofalo Cristiana^ORCID,Clementi Francesca,Pasquini Marina,Trombetta Maria Federica,Cocolin Luca^ORCID,Aquilanti Lucia^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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3. A review on microbiological and technological aspects of Serpa PDO cheese: an ovine raw milk cheese;Araújo-Rodrigues;Int. Dairy J.,2019

4. Identification of lactic acid bacteria in “Gioddu”;Arrizza;Scienza e Tecnica Lattiero-Casearia.,1983

5. A 100-year review: yogurt and other cultured dairy products;Aryana;J. Dairy Sci.,2017

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