Microbiological characteristics of Trentingrana cheese after nine months of ripening
- Authors: FRANCIOSI, E; MONFREDINI, L; SETTANNI, L; CAVAZZA, A; POZNANSKI, E
- Publication year: 2009
- Type: eedings
- Key words: formaggi, batteri lattici, maturazione
- OA Link: http://hdl.handle.net/10447/37485