Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese - Concepedia

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Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese

51

Citations

53

References

2018

Year

Ilaria Carafa, Giorgia Stocco, P. Franceschi, Andrea Summer, Kieran Tuohy, Giovanni Bittante, Elena Franciosi

Food Research International

Traditional Mountain CheeseFood FermentationFood SpoilageMicrobial ContaminationLactic Acid BacteriaFood MicrobiologyMicrobiologyPublic HealthNon-starter CulturesHealth Sciences

References

	Year	Citations

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