Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese

✍ Scribed by Danilo Ercolini; Giulia Frisso; Gianluigi Mauriello; Francesco Salvatore; Salvatore Coppola

• Book ID: 113646265
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 360 KB
• Volume: 124
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2008.03.007