Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture (Q43925873)
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scientific article published in February 2003
Language | Label | Description | Also known as |
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English | Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture |
scientific article published in February 2003 |
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Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture (English)
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G Mauriello
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L Moio
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A Genovese
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1 February 2003
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86
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2
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486-497
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