Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches

标题
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches
作者
关键词
-
出版物
INTERNATIONAL DAIRY JOURNAL
Volume 18, Issue 4, Pages 403-413
出版商
Elsevier BV
发表日期
2007-11-10
DOI
10.1016/j.idairyj.2007.10.011

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