Publication | Closed Access
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese
56
Citations
15
References
1998
Year
Food FermentationHealth SciencesTraditional ProcessingLactic Acid BacteriaBacteriologyBiotechnologyFood MicrobiologyLactobacillus CommunityMicrobiologyMozzarella CheesePublic HealthBiomolecular EngineeringMicrobial Genetics
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