Koi Saikin - Filtro batteri e batteri lattici | algova
Foods | Free Full-Text | Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance | HTML
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides - ScienceDirect
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters - Journal of Dairy Science
The Most Traditional and Popular Italian Cheeses | SpringerLink
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese - ScienceDirect
1904_ch06.pdf
Batteri teknologier
Uso dei batteri lattici per migliorare la qualità e la sicurezza dei …
Characterization of sourdough lactic acid bacteria based on genotypic and cell‐wall protein analyses - Corsetti - 2003 - Journal of Applied Microbiology - Wiley Online Library
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Frontiers | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients | Microbiology
Characterization of lactic acid bacteria isolated - Università degli ...
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese - ScienceDirect
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity‐PCR - Lazzi - 2004 - Journal of Applied Microbiology - Wiley Online Library
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system - Randazzo - 2007 - Journal of Applied Microbiology - Wiley Online Library
Study of proteolysis in miniature toma piemontese cheese made using wild bacteria
SJYDQ Yogurt Macchina - Batteri della Famiglia Piccolo Yogurt probiotici fermentazione in casa Natto Batteri lattici Polvere Starter: Amazon.it: Casa e cucina
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides - ScienceDirect
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides - ScienceDirect
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters - Journal of Dairy Science
