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Schiavon, S.; Guber, F.; Guzzon, R.; Roman, T.; Larcher, R. (2018). Improvement of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria as starters of fermentation. In: 32nd EFFoST International Conference: developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, France, 6-8 November 2018. handle: http://hdl.handle.net/10449/52104

Improvement of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria as starters of fermentation

Schiavon, S.
Primo
;Guzzon, R.
;Roman, T.;Larcher, R.
Ultimo
2018-01-01
Alpine cheeses
Lactic acid bacteria
Traditional food
Biodiversity
2018
Schiavon, S.; Guber, F.; Guzzon, R.; Roman, T.; Larcher, R. (2018). Improvement of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria as starters of fermentation. In: 32nd EFFoST International Conference: developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, France, 6-8 November 2018. handle: http://hdl.handle.net/10449/52104
4.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/52104
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