Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

✍ Scribed by M Gobbetti; M Morea; F Baruzzi; M.R Corbo; A Matarante; T Considine; R Di Cagno; T Guinee; P.F Fox

• Book ID: 117652993
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 261 KB
• Volume: 12
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(02)00042-0