RIPENING AND SEASONAL CHANGES IN MICROBIAL GROUPS AND IN PHISICO-CHEMICAL PROPERTIES OF THE GOATS' CHEESE CAPRINO D’ASPROMONTE

Academic Article

Publication Date:

2003

Iris type:

1.1 Articolo in rivista

List of contributors:

Caridi, A; Micari, P; Foti, Francesco; Ramondino, D; Sarullo, V

Authors of the University:

FOTI FRANCESCO

Handle:

https://iris.unirc.it/handle/20.500.12318/2661

Published in:

FOOD MICROBIOLOGY

Journal