A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. (Q54523101)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. |
scientific article |
Statements
A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening. (English)
E Franciosi
L Settanni
A Cavazza
E Poznanski
1 August 2008
91
8
2981-2991