Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
about
Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia RegionIsolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses.Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
P2860
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
description
2007 nî lūn-bûn
@nan
2007 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Molecular identification and t ...... raditional Mozzarella cheeses.
@ast
Molecular identification and t ...... raditional Mozzarella cheeses.
@en
Molecular identification and t ...... raditional Mozzarella cheeses.
@nl
type
label
Molecular identification and t ...... raditional Mozzarella cheeses.
@ast
Molecular identification and t ...... raditional Mozzarella cheeses.
@en
Molecular identification and t ...... raditional Mozzarella cheeses.
@nl
prefLabel
Molecular identification and t ...... raditional Mozzarella cheeses.
@ast
Molecular identification and t ...... raditional Mozzarella cheeses.
@en
Molecular identification and t ...... raditional Mozzarella cheeses.
@nl
P2093
P50
P1476
Molecular identification and t ...... traditional Mozzarella cheeses
@en
P2093
McSweeney PL
de Candia S
P304
P356
10.1016/J.IJFOODMICRO.2007.07.062
P577
2007-08-21T00:00:00Z