Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Academic Article

Publication Date:

2008

Short description:

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening / Mangia, N.P., P, ., Murgia, M.A., Garau, G., Sanna, M.G., Deiana, P.. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 25:(2008), pp. 366-377. [10.1016/j.fm.2007.09.009]

Iris type:

1.1 Articolo in rivista

List of contributors:

Mangia, Nicoletta Pasqualina; P, ; Murgia, M. A.; Garau, Giovanni; Sanna, M. G.; Deiana, Pietrino

Authors of the University:

GARAU Giovanni

MANGIA Nicoletta Pasqualina

Handle:

https://iris.uniss.it/handle/11388/50094

Published in:

FOOD MICROBIOLOGY

Journal