Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening
Open Access
- 1 September 2000
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 80 (5) , 479-490
- https://doi.org/10.1051/lait:2000139
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and ReadershipKeywords
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