Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses-Reference-Cited by-同舟云学术

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Published:2015-12 Issue: Volume:52 Page:31-41
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Scatassa Maria Luisa,Gaglio Raimondo,Macaluso Giusi,Francesca Nicola,Randazzo Walter,Cardamone Cinzia,Di Grigoli Antonino,Moschetti Giancarlo,Settanni Luca^ORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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