(Q43024583)

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Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.

scientific article published on 27 March 2008

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18455822

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6 January 2020

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Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese (English)

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PubMed publication ID

18455822

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6 January 2020

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PubMed publication ID

18455822

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6 January 2020

Francesco Salvatore

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4

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18455822

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6 January 2020

Giulia Frisso

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2

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18455822

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6 January 2020

Gianluigi Mauriello

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3

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18455822

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6 January 2020

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Salvatore Coppola

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5

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18455822

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6 January 2020

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27 March 2008

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Europe PubMed Central

PubMed publication ID

18455822

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18455822%20AND%20SRC:MED&resulttype=core&format=json

retrieved

6 January 2020

published in

International Journal of Food Microbiology

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PubMed publication ID

18455822

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6 January 2020

volume

124

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18455822

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6 January 2020

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2

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PubMed publication ID

18455822

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18455822%20AND%20SRC:MED&resulttype=core&format=json

retrieved

6 January 2020

page(s)

164-170

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PubMed publication ID

18455822

reference URL

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(Q43024583)

Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.

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