Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
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1. Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese;Food and Bioprocess Technology;2024-08-21
2. Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey;Foods;2024-01-23
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