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Poznanski, E.; Franciosi, E.; Cavazza, A. (2006). Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking. In: Food micro 2006: food safety and food biotechnology: diversity and global impact: the 20th international ICFMH symposium. Bologna: 517. handle: http://hdl.handle.net/10449/15995

Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking

Poznanski, Elisa;Franciosi, Elena;Cavazza, Agostino
2006-01-01
2006
Poznanski, E.; Franciosi, E.; Cavazza, A. (2006). Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking. In: Food micro 2006: food safety and food biotechnology: diversity and global impact: the 20th international ICFMH symposium. Bologna: 517. handle: http://hdl.handle.net/10449/15995
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/15995
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