Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening

✍ Scribed by M.A. Madrau; N.P. Mangia; M.A. Murgia; M.G. Sanna; G. Garau; L. Leccis; M. Caredda; P. Deiana

• Book ID: 116539929
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 239 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.08.005