Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese

被引：59

作者：

Coppola, R ^{[1
]}

Nanni, M ^{[1
]}

Iorizzo, M ^{[1
]}

Sorrentino, A ^{[1
]}

Sorrentino, E ^{[1
]}

Grazia, L ^{[1
]}

机构：

[1] CONSORZIO FORMAGGIO PARMIGIANO REGGIANO,I-42100 REGGIO EMILIA,ITALY

来源：

JOURNAL OF DAIRY RESEARCH | 1997年 / 64卷 / 02期

关键词：

D O I：

10.1017/S0022029996002038

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：305 / 310

页数：6

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