Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

✍ Scribed by G. Mucchetti; B. Bonvini; M.C. Remagni; R. Ghiglietti; F. Locci; S. Barzaghi; S. Francolino; A. Perrone; A. Rubiloni; P. Campo; M. Gatti; D. Carminati

• Book ID: 116485544
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 140 KB
• Volume: 19
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2007.02.011