Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures
The aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB) present in milk and <em>Caciotta della Garfagnana</em>, a cheese produced either with raw or thermised cow’s milk in small dair...
Kaydedildi:
| Asıl Yazarlar: | , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Taylor & Francis Group
2011-04-01
|
| Seri Bilgileri: | Italian Journal of Animal Science |
| Konular: | |
| Online Erişim: | http://www.aspajournal.it/index.php/ijas/article/view/1918 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|