Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods

Published 2009 View Full Article

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Title
Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 130, Issue 3, Pages 188-195
Publisher
Elsevier BV
Online
2009-01-30
DOI
10.1016/j.ijfoodmicro.2009.01.022

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