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

Authors

Keywords

Journal

Volume 155, Issue 1-2, Pages 73-81

Publisher

Elsevier BV

Online

2012-02-02

DOI

10.1016/j.ijfoodmicro.2012.01.022

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