Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
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Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fields.Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheesesA selected core microbiome drives the early stages of three popular italian cheese manufactures.Food microbial biodiversity and "microbes of protected origin".Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.Nucleic acid-based approaches to investigate microbial-related cheese quality defects.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.Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.
P2860
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P2860
Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
description
2008 nî lūn-bûn
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2008年の論文
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2008年学术文章
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2008年学术文章
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2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
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2008年學術文章
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2008年學術文章
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name
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@en
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@nl
type
label
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@en
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@nl
prefLabel
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@en
Microbial diversity in natural ...... aciocavallo Silano PDO cheese.
@nl
P50
P1476
Microbial diversity in natural ...... Caciocavallo Silano PDO cheese
@en
P2093
Salvatore Coppola
P304
P356
10.1016/J.IJFOODMICRO.2008.03.007
P577
2008-03-27T00:00:00Z