Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese - Concepedia

Concepedia

Publication | Closed Access

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

72

Citations

80

References

2014

Year

Ilaria Carafa, Tiziana Nardin, Roberto Larcher, Roberto Viola, Kieran Tuohy, Elena Franciosi

Food Microbiology

Food FermentationLactic Acid BacteriaMountain CheeseWild LactobacilliFood MicrobiologyMicrobiologyFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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