Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast
Academic Article
Publication Date:
1984
Short description:
Metabolization of lactic acid and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast / Deiana, Pietrino; Fatichenti, F; Farris, G. A.; Mocquot, G; Lodi, R; Todesco, R; Cecchi, L.. - In: LAIT. - ISSN 0023-7302. - 64:(1984), pp. 380-394.
Iris type:
1.1 Articolo in rivista
List of contributors:
Deiana, Pietrino; Fatichenti, F; Farris, G. A.; Mocquot, G; Lodi, R; Todesco, R; Cecchi, L.
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