Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter (Englisch)
- Neue Suche nach: Pogacic, T.
- Neue Suche nach: Mancini, A.
- Neue Suche nach: Santarelli, M.
- Neue Suche nach: Bottari, B.
- Neue Suche nach: Lazzi, C.
- Neue Suche nach: Neviani, E.
- Neue Suche nach: Gatti, M.
- Neue Suche nach: Pogacic, T.
- Neue Suche nach: Mancini, A.
- Neue Suche nach: Santarelli, M.
- Neue Suche nach: Bottari, B.
- Neue Suche nach: Lazzi, C.
- Neue Suche nach: Neviani, E.
- Neue Suche nach: Gatti, M.
In:
FOOD MICROBIOLOGY
;
36
, 2
;
207-215
;
2013
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter
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Beteiligte:Pogacic, T. ( Autor:in ) / Mancini, A. ( Autor:in ) / Santarelli, M. ( Autor:in ) / Bottari, B. ( Autor:in ) / Lazzi, C. ( Autor:in ) / Neviani, E. ( Autor:in ) / Gatti, M. ( Autor:in )
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Erschienen in:FOOD MICROBIOLOGY ; 36, 2 ; 207-215
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam
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Erscheinungsdatum:01.01.2013
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Format / Umfang:9 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 660.62
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 660.62 -
Datenquelle:
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