Work

Molecular characterization of thermophilic lactic acid bacteria in natural whey culture for grana cheese and suggestion for their use.

Year: 2000

Type: article

Source: Scienza e Tecnica Lattiero Casearia

Authors: V. Bottazzi, Pier Sandro Cocconcelli, Maria Giulia Parisi, Annalisa Rebecchi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W268176917

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Related to: 10