Study of proteolysis in miniature toma piemontese cheese made using wild bacteria

Italian Journal of Food Science

Volumn 20, Issue 1, 2008, Pages 57-73

  Bertolino, M ^a   Zeppa, G ^a   Gerbi, V ^a   McSweeney, P L H ^a,b  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Indigenous strains; Proteolysis; Toma piemontese cheese

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 48249144109     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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