Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community

✍ Scribed by M. Santarelli; M. Gatti; C. Lazzi; V. Bernini; G.A. Zapparoli; E. Neviani

• Book ID: 117971697
• Publisher: American Dairy Science Association
• Year: 2008
• Tongue: English
• Weight: 269 KB
• Volume: 91
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2007-0296