The Cheeses of Italy: Science and Technology by Marco Gobbetti Erasmo Neviani & Patrick Fox
Author:Marco Gobbetti, Erasmo Neviani & Patrick Fox
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham
De Pasquale I, Di Cagno R, Buchin S et al (in press) Effect of selected autochthonous nonstarter lactic acid bacteria as adjunct cuktures for making Pecorino Crotonese cheese. Int J Food Microbiol
Delcenserie V, Taminiau B, Delhalle L et al (2014) Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. J Dairy Sci 97:6046â6056PubMed
Delgado S, Rachid CT, Fernández E et al (2013) Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing. Food Microbiol 36:103â111PubMed
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