In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese - Concepedia

Concepedia

Publication | Closed Access

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese

30

Citations

14

References

2014

Year

Raimondo Gaglio, Maria Luisa Scatassa, Margherita Cruciata, Viviana Miraglia, Onofrio Corona, Rosalia Di Gerlando, Baldassare Portolano, Giancarlo Moschetti, Luca Settanni

International Journal of Food Microbiology

Food FermentationIn Vitro FermentationFood SpoilageVastedda-like CheeseLactic Acid BacteriaMicrobial EcologyFood MicrobiologyMicrobiologyPublic HealthVivo ApplicationFood TechnologyHealth Sciences

References

	Year	Citations

Page 1

Page 1