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Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese

✍ Scribed by Elisabetta Gala; Sara Landi; Lisa Solieri; Marco Nocetti; Andrea Pulvirenti; Paolo Giudici

Book ID: 113646305
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 210 KB
Volume: 125
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2008.04.008

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