✦ LIBER ✦

Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis

✍ Scribed by Paolo Piraino; Teresa Zotta; Annamaria Ricciardi; Eugenio Parente

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Towards the classification of cheese var

✍ C.J. Coker; R.A. Crawford; K.A. Johnston; H. Singh; L.K. Creamer 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 305 KB

Effect of High-Pressure Treatment and a

✍ M. Ávila; S. Garde; P. Gaya; M. Medina; M. Nuñez 📂 Article 📅 2006 🏛 American Dairy Science Association 🌐 English ⚖ 306 KB

The Sourdough Microflora. Characterizati

✍ P. Damiani; M. Gobbetti; L. Cossignani; A. Corsetti; M.S. Simonetti; J. Rossi 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 121 KB

Impact of Chymosin- and Plasmin-Mediated

✍ M.M. Milesi; P.L.H. McSweeney; E.R. Hynes 📂 Article 📅 2008 🏛 American Dairy Science Association 🌐 English ⚖ 888 KB