Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
- 1 June 2015
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 48, 123-132
- https://doi.org/10.1016/j.fm.2014.12.003
Abstract
No abstract availableKeywords
Funding Information
- CCIA (Camera di Commercio, dell'Industria e dell'Artigianato) of Trento (Italy)
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