Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

• 期刊名称International Journal of Dairy Technology
• 作者Mangia, Nicoletta P; Murgia, Marco A; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino
• 印刷ISSN1364-727X
• 文件大小267.67KB
• 发表时间2013-05
• DOI10.1111/1471-0307.12072