메뉴 건너뛰기





Volumn 91, Issue 5, 2008, Pages 1743-1750

Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells

Author keywords

Lactic acid bacteria; Prato cheese; Quality; Somatic cell count

Indexed keywords

BACTERIA (MICROORGANISMS); BOS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS;

EID: 44349094882     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0639     Document Type: Article
Times cited : (33)

References (30)
  • Reference 정보가 존재하지 않습니다.

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.