Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
about
Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesA selected core microbiome drives the early stages of three popular italian cheese manufactures.Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.
P2860
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
Evaluation of microbial divers ...... ata cheese of the Naples area.
@en
Evaluation of microbial divers ...... ata cheese of the Naples area.
@nl
type
label
Evaluation of microbial divers ...... ata cheese of the Naples area.
@en
Evaluation of microbial divers ...... ata cheese of the Naples area.
@nl
prefLabel
Evaluation of microbial divers ...... ata cheese of the Naples area.
@en
Evaluation of microbial divers ...... ata cheese of the Naples area.
@nl
P2093
P50
P1476
Evaluation of microbial divers ...... ata cheese of the Naples area.
@en
P2093
Giancarlo Moschetti
Rosamaria Andolfi
Salvatore Coppola
P304
P356
10.1017/S0022029906001804
P577
2006-03-29T00:00:00Z