Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers-Reference-Cited by-同舟云学术

Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

Published:2011-05-03 Issue:6 Volume:52 Page:651-659
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Aquilanti L.,Babini V.,Santarelli S.,Osimani A.,Petruzzelli A.,Clementi F.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2011.03053.x/fullpdf

Reference34 articles.

1. Phenotypic, genotypic and technological characterization of resident lactic acid bacteria in Pecorino cheese from central Italy;Aquilanti;J Appl Microbiol,2007

2. Caratterizzazione fisico-chimica e microbiologica di una produzione a latte crudo di Caprino della regione Marche;Babini;Sci Tecn Latt Cas,2008

3. L’utilization d’extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pate mole et à pate cuite;Barbosa;Lait,1976

4. Cheesemaking experiments carried out on some Italian cheeses with vegetable rennet from cardo (Cynara cardunculus L.);Barbosa;Sci Tecn Latt Cas,1981

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