Author:
Lortal Sylvie,Di Blasi Annalisa,Madec Marie-Noëlle,Pediliggieri Concetta,Tuminello Laura,Tanguy Gaëlle,Fauquant Jacques,Lecuona Yohan,Campo Patrizia,Carpino Stefania,Licitra Giuseppe
Subject
General Medicine,Microbiology,Food Science
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3. Variability of the bacterial biofilms of the “tina” wood vat used in the Ragusano cheese making process;Licitra;Applied and Environmental Microbiology,2007
4. Effects on aroma profile of Piacentinu and Ricotta cheese using different tools materials during cheese making;Mallia,2005
5. Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese reblochon de Savoie;Mariani;Journal of Dairy Science,2007
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