Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

✍ Scribed by Juliano De Dea Lindner; Valentina Bernini; Angela De Lorentiis; Alberto Pecorari; Erasmo Neviani; Monica Gatti

• Book ID: 111719180
• Publisher: Springer-Verlag
• Year: 2008
• Tongue: English
• Weight: 316 KB
• Volume: 88
• Category: Article
• ISSN: 1958-5586
• DOI: 10.1051/dst:2008019