✦ LIBER ✦
A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
✍ Scribed by Luisa Mannu; Giovanni Riu; Roberta Comunian; Maria C Fozzi; Maria F Scintu
- Book ID
- 117652960
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 191 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0958-6946
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