Use of bioluminescence for rapid evaluation of fermentative activities during the first hours of large size cooked cheese ripening

Annals of Microbiology

Volumn 50, Issue 2, 2000, Pages 141-149

  Ranalli, G ^c   Chiavari, C ^a   Nanni, M ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Dipartimento Controllo Qualità P R   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

ATP; Bioluminescence; Cooked cheese ripening; Fermentative activity

Indexed keywords

EID: 0039333442     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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