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Low-Level Clostridial Spores' Milk to Limit the Onset of La..:
Domenico Carminati
;
Barbara Bonvini
;
Salvatore Francolino
...
https://www.mdpi.com/2304-8158/12/9/1880. , 2023
Link:
https://doi.org/10.3390/foods12091880
RT Journal T1
Low-Level Clostridial Spores' Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:126d085cc7324c0f938fcc6c968ef3ab&Exemplar=1&LAN=DE A1 Domenico Carminati A1 Barbara Bonvini A1 Salvatore Francolino A1 Roberta Ghiglietti A1 Francesco Locci A1 Flavio Tidona A1 Monica Mariut A1 Fabio Abeni A1 Miriam Zago A1 Giorgio Giraffa PB MDPI AG YR 2023 K1 Grana Padano cheese K1 cheese ripening K1 cheese spoilage K1 cheese microbiota K1 anaerobic spore-forming bacteria K1 milk quality K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/9/1880 LK http://dx.doi.org/https://doi.org/10.3390/foods12091880 DO https://doi.org/10.3390/foods12091880 SF ELIB - SuUB Bremen
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