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Volumn 91, Issue 5, 2008, Pages 1743-1750
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Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells
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Author keywords
Lactic acid bacteria; Prato cheese; Quality; Somatic cell count
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Indexed keywords
BACTERIA (MICROORGANISMS);
BOS;
LISTERIA MONOCYTOGENES;
SALMONELLA;
STAPHYLOCOCCUS;
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EID: 44349094882
PISSN: 00220302
EISSN: 15253198
Source Type: Journal
DOI: 10.3168/jds.2007-0639 Document Type: Article |
Times cited : (33)
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References (30)
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