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Press Media Sacco System
Bonds hydrolyzed in s1-casein f(1-23) and bradykinin by PepO from L.... | Download Scientific Diagram
Uso dei batteri lattici per migliorare la qualità e la sicurezza dei …
Lievito madre by michela.calcinari on Genially
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system - Randazzo - 2007 - Journal of Applied Microbiology - Wiley Online Library
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Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters - Journal of Dairy Science
Study of proteolysis in miniature toma piemontese cheese made using wild bacteria
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SDS-PAGE showing the molecular mass and purity of PepO. (A) Cell... | Download Scientific Diagram
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Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters - Journal of Dairy Science
Foods | Free Full-Text | Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance | HTML
The Most Traditional and Popular Italian Cheeses | SpringerLink
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese - ScienceDirect
lievito madre by Susanna D'Ambrosio on Genially
Characterization of sourdough lactic acid bacteria based on genotypic and cell‐wall protein analyses - Corsetti - 2003 - Journal of Applied Microbiology - Wiley Online Library
Foods | Free Full-Text | Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance | HTML
I fermenti lattici
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity‐PCR - Lazzi - 2004 - Journal of Applied Microbiology - Wiley Online Library
