Microbiological characteristics of traditional Caciocavallo Palermitano cheese making
- Authors: Settanni, L; Tornambè, G; Di Grigoli, A; Francesca, N; Bellina, V; Moschetti, G; Bonanno, A
- Publication year: 2011
- Type: eedings
- Key words: caciocavallo; lactic acid bacteria; Streptococcus thermophilus; fermentation
- OA Link: http://hdl.handle.net/10447/61004