Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

Aldo Todaro, Cristina Restuccia, Cinzia Caggia, Cinzia Lucia Randazzo, Claudia Cascone

Research output: Contribution to conferenceOther

1 Citation (Scopus)
Original languageEnglish
Pages483-
Number of pages1
Publication statusPublished - 2005

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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