6533b86efe1ef96bd12cb95f
RESEARCH PRODUCT
Microbiological characteristics of traditional Caciocavallo Palermitano cheese making
Luca SettanniGabriele TornambèAntonino Di GrigoliNicola FrancescaVincenzo BellinaGiancarlo MoschettiAdriana Bonannosubject
lactic acid bacteriacaciocavalloStreptococcus thermophilufermentationyear | journal | country | edition | language |
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2011-01-01 |