Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
about
Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed BiofilmsPhage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation ProcessProbiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.Host recognition by lactic acid bacterial phages.Biofilm-Forming Capacity in Biogenic Amine-Producing Bacteria Isolated from Dairy Products.Biofilm Formation on Stainless Steel by Streptococcus thermophilus UC8547 in Milk Environments Is Mediated by the Proteinase PrtSFormation and characterization of early bacterial biofilms on different wood typologies applied in dairy production.Stochastic Individual-Based Modeling of Bacterial Growth and Division Using Flow Cytometry.A new study of the kinetics of curd production in the process of cheese manufacture.Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy.Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
P2860
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P2860
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Transfer, composition and tech ...... traditional stretched cheeses.
@en
type
label
Transfer, composition and tech ...... traditional stretched cheeses.
@en
prefLabel
Transfer, composition and tech ...... traditional stretched cheeses.
@en
P50
P356
P1433
P1476
Transfer, composition and tech ...... traditional stretched cheeses
@en
P2093
Giancarlo Moschetti
Nicola Francesca
P356
10.1016/J.FM.2015.06.008
P50
P577
2015-06-25T00:00:00Z