Work

A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy)

Year: 1994

Type: article

Source: Florence Research (University of Florence)

Authors: S. Massa, Marisa Carmela Caruso, Fernanda Galgano, Iolanda Rosi, M. Sinigaglia

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2460136121

FWCI:

Cites:

Cited by: 3

Related to: 10