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                                       Details for article 11 of 36 found articles
 
 
  Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding
 
 
Title: Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding
Author: Giello, Marina
La Storia, Antonietta
Masucci, Felicia
Di Francia, Antonio
Ercolini, Danilo
Villani, Francesco
Appeared in: Food microbiology
Paging: Volume 63 (2017) nr. C pages 170-177
Year: 2017
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 11 of 36 found articles
 
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