Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
about
Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants.Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.The biology of habitat dominance; can microbes behave as weeds?Microbiology of sugar-rich environments: diversity, ecology and system constraints.Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.Towards an understanding of bacterial metabolites prodigiosin and violacein and their potential for use in commercial sunscreens.Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study
P2860
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P2860
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
description
2009 nî lūn-bûn
@nan
2009 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@ast
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@en
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@nl
type
label
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@ast
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@en
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@nl
prefLabel
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@ast
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@en
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@nl
P2093
P356
P1433
P1476
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
@en
P2093
P304
P356
10.1016/J.FM.2009.11.010
P577
2009-11-11T00:00:00Z