Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese-Reference-Cited by-同舟云学术

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Published:2009-06-16 Issue:5 Volume:89 Page:419-436
ISSN:1958-5586
Container-title:Dairy Science and Technology
language:
Short-container-title:Dairy Sci. Technol.

Author:

Mucchetti Germano,Ghiglietti Roberta,Locci Francesco,Francolino Salvatore,Bonvini Barbara,Remagni Maria Chiara,Zago Miriam,Iezzi Romina,Carminati Domenico

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

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4. Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

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