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Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast

机译：用乳酸菌和酵母组合起动器制成的Pecorino Romano奶酪中乳酸和醋酸的代谢

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International audience

机译：国际观众

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作者
P. DEIANA; F. FATICHENTI; G. A. FARRIS; G. MOCQUOT; Roberta LODI; Rosanna TODESCO; L. CECCHI;
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年度 1984
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正文语种 eng
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Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast

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