Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese - Concepedia

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Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

DOI Full Paper Access

110

Citations

34

References

2012

Year

Luca Settanni, Antonino Di Grigoli, G. Tornambé, Vincenzo Bellina, Nicola Francesca, Giancarlo Moschetti, Adriana Bonanno

International Journal of Food Microbiology

Food SpoilageWooden VatFood MicrobiologyMicrobiologyPublic HealthFood Safety

References

	Year	Citations

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