摘要 : Aims: The microbial and chemical composition of seven different semi-ripened (45 days) Provola dei Nebrodi Sicilian cheese samples were assessed in order to investigate the diversity of the microbial population in cheese made from... 展开
作者 | Cronin T Ziino M Condurso C McSweeney PLH Mills S Ross RP Stanton C |
---|---|
作者单位 | |
期刊名称 | 《Journal of applied microbiology》 |
总页数 | 12 |
语种/中图分类号 | 英语 / Q93 |
关键词 | artisanal Italian cheese lactobacilli Provola pulsed field gel electrophoresis LACTIC-ACID BACTERIA CHEDDAR CHEESE BIOGENIC-AMINES LACTOBACILLUS COMMUNITY MOZZARELLA CHEESE PUGLIESE CHEESE DAIRY-PRODUCTS MILK IDENTIFICATION WHEY |
馆藏号 | N2007EPST0002795 |