Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding - Concepedia

Concepedia

Publication | Closed Access

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

44

Citations

22

References

2016

Year

Marina Giello, Antonietta La Storia, Felicia Masucci, Antonio Di Francia, Danilo Ercolini, Francesco Villani

Food Microbiology

Microbial ContaminationFood SpoilageTraditional CaciocavalloBacterial CommunitiesMicrobial EcologyFood MicrobiologyCastelfranco CheeseMicrobiologyPublic HealthMedicine

References

	Year	Citations

Page 1