Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits.

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作者： Franciosi, E. ^[1] ; Settanni, L. ^[2] ; Cologna, N. ^[3] ; Cavazza, A. ^[4] ; Poznanski, E.

作者单位： Dipartimento di Scienze Animali, Facoltà di Agraria, Università di Padova, Viale dell’Università 16, 35020 Legnaro (PD), Italy ^[1] Faculty of Science and Technology, Free University of Bolzano-Bozen, Piazza Università 1, 39100 Bolzano, Italy ^[2] SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy ^[3] IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Innovative Food Technologies, Via E. Mach 1, 38010 San Michele all’Adige (TN), Italy ^[4]

发布时间 2013-11-20

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World Journal of Microbiology & Biotechnology

2011年27卷1期

171-180页

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Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits.

World Journal of Microbiology & Biotechnology

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World Journal of Microbiology & Biotechnology

相关期刊

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Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits.

World Journal of Microbiology & Biotechnology

相似文献

World Journal of Microbiology & Biotechnology

相关期刊

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