Publication | Open Access
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese
20
Citations
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References
2013
Year
Food ChemistryFood FermentationFood SpoilageFood AnalysisLactic Acid BacteriaLactic Acid ProductionFood MicrobiologyMicrobial EcologyMicrobiological CharacteristicsMicrobiologyPublic HealthFood QualityFood TechnologyFood SafetyHealth Sciences
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