검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Natural whey starter for Parmigiano Reggiano: culture-independent approach Bottari B, Santarelli M, Neviani E, Gatti M Journal of Applied Microbiology, 108(5), 1676, 2010 |
| 2 |
Influence of backslopping on the acidifications curves of "Tomme" type cheeses made during 10 successive days Dalmasso M, Hennequin D, Duc C, Demarigny Y Journal of Food Engineering, 92(1), 50, 2009 |
| 3 |
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese Gatti M, Lazzi C, Rossetti L, Mucchetti G, Neviani E Journal of Applied Microbiology, 95(3), 463, 2003 |