Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

✍ Scribed by Andrea Caridi; Pietro Micari; Pasquale Caparra; Antonio Cufari; Virginia Sarullo

• Book ID: 117653070
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 158 KB
• Volume: 13
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(02)00157-7