Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study
Crossref DOI link: https://doi.org/10.1007/s13213-015-1094-1
Published Online: 2015-05-21
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mormile, Amalia
Barile, Maria
Mercogliano, Raffaelina
Johansson, Per
Björkroth, Katri Johanna
Aponte, Maria
Murru, Nicoletta
Text and Data Mining valid from 2015-05-21