A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Published 2016 View Full Article

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Title
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
Authors
Keywords
Non starter lactic acid bacteria, RAPD-PCR, Starter lactic acid bacteria, Traditional cheese, Typicality
Journal
FOOD MICROBIOLOGY
Volume 59, Issue -, Pages 66-75
Publisher
Elsevier BV
Online
2016-05-18
DOI
10.1016/j.fm.2016.05.011

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