Authors:
Coppola, R
Nanni, M
Succi, M
Sorrentino, A
Iorizzo, M
Chiavari, C
Grazia, L
Citation: R. Coppola et al., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, MILCHWISSEN, 56(3), 2001, pp. 140-142
Authors:
Coppola, R
Nanni, M
Iorizzo, M
Sorrentino, A
Sorrentino, E
Chiavari, C
Grazia, L
Citation: R. Coppola et al., Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening, LAIT, 80(5), 2000, pp. 479-490
Citation: G. Ranalli et al., The influence of hay-packing techniques on the presence of Saccharopolyspora rectivirgula, J APPL MICR, 87(3), 1999, pp. 359-365