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
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Dairy Sci. Technol., 88 4-5 (2008) 511-523
Published online: 23 October 2008
DOI: 10.1051/dst:2008019