Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area, Journal of Dairy Research, March 2006, Cambridge University Press,
DOI: 10.1017/s0022029906001804.
You can read the full text:
Contributors
The following have contributed to this page
