Microbial Community Dynamics during the Scamorza Altamurana Cheese Natural Fermentation

✍ Scribed by F. Baruzzi; A. Matarante; M. Morea; P.S. Cocconcelli

• Book ID: 117975259
• Publisher: American Dairy Science Association
• Year: 2002
• Tongue: English
• Weight: 243 KB
• Volume: 85
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(02)74206-9