The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese

✍ Scribed by Tofalo, Rosanna; Fasoli, Giuseppe; Schirone, Maria; Perpetuini, Giorgia; Pepe, Alessia; Corsetti, Aldo; Suzzi, Giovanna

• Book ID: 125521311
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 661 KB
• Volume: 187
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2014.06.029