Microbiology and biochemistry of Gorgonzola cheese during ripening

International Dairy Journal

Volumn 7, Issue 8-9, 1997, Pages 519-529

  Gobbetti, M ^a   Burzigotti, R ^a   Smacchi, E ^a   Corsetti, A ^a   De Angelis, M ^a  

^a Institute of Dairy Microbiology   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA CASEIN; BETA CASEIN; CHEESE; CHEESEMAKING; ELECTROPHORESIS; FOOD PRODUCTION; GORGONZOLA CHEESE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PENICILLIUM ROQUEFORTI; STREPTOCOCCUS THERMOPHILUS;

EID: 0031410414     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00047-2     Document Type: Article

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