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J.IJFOODMICRO.2008.03.043
J.IJFOODMICRO.2008.03.043
http://dx.doi.org/10.1016/J.IJFOODMICRO.2008.03.043
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
P356
Q33341258-86E63CF5-ED31-4768-9D52-E93CC1A9B46F
P356
J.IJFOODMICRO.2008.03.043
http://dx.doi.org/10.1016/J.IJFOODMICRO.2008.03.043