Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2006.01935.x/fullpdf
Reference30 articles.
1. Plasmids in Lactobacillus Strains Isolated from Meat and Meat Products
2. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
3. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs
4. Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria
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