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Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

2020

Bertani, Gaia | Levante, Alessia | Lazzi, Camilla | Bottari, Benedetta | Gatti, Monica | Neviani, Erasmo


Bibliographic information
Food research international
Volume 129 Issue 4 ISSN 0963-9969
Publisher
Elsevier Ltd
Pagination
108860
Other Subjects
Thermophilic lactic acid bacteria; Bacterial communities; Parmesan cheese; Undefined starter cultures; Natural whey starter; Cheesemaking
Language
English

2020-05-15
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