Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

  • Tiziana Silvetti, Emanuele Capra, Stefano Morandi, Paola Cremonesi, Marilù Decimo, Floriana Gavazzi, Riccardo Giannico, Ivano De Noni, Milena Brasca
  • LWT, October 2017, Elsevier
  • DOI: 10.1016/j.lwt.2017.06.022

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The following have contributed to this page: Dr Milena Brasca