Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding (Q36236940)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding |
scientific article |
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Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding (English)
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Antonietta La Storia
24 November 2016
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