6533b86efe1ef96bd12cb95f

RESEARCH PRODUCT

Microbiological characteristics of traditional Caciocavallo Palermitano cheese making

Luca SettanniGabriele TornambèAntonino Di GrigoliNicola FrancescaVincenzo BellinaGiancarlo MoschettiAdriana Bonanno

subject

lactic acid bacteriacaciocavalloStreptococcus thermophilufermentationhttp://hdl.handle.net/10447/61004