The use of lactic acid bacteria starters in Fiore Sardo making [cheese

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Bibliographic Details
Published inScienza e Tecnica Lattiero-Casearia (Italy) Vol. 29; no. 3
Main Authors Bottazzi, V. (Universita Cattolica del Sacro Cuore, Piacenza (Italy). Istituto di Microbiologia Lattiero-Casearia), Arrizza, S, Ledda, A. (Istituto Zootecnico e Caseario per la Sardegna, Sassari (Italy))
Format Journal Article
LanguageItalian
Published 01.06.1978
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Bibliography:7864468
Q20
ISSN:0036-889X