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