Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Le Parmigiano Reggiano : évolution de la microflore lactique cultivable et totale et des activités peptidasiques pendant la fabrication et l'affinage

Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, Alberto Pecorari, Erasmo Neviani and Monica Gatti
Dairy Sci. Technol., 88 4-5 (2008) 511-523
DOI: 10.1051/dst:2008019

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