Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

F Baruzzi1, M Morea, A Matarante

  • 1Istituto Tossine e Micotossine da Parassiti Vegetali, Bari, Italy. fedbar@rocketmail.com

Journal of Applied Microbiology
|December 19, 2000
PubMed

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