Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration
| Autor: | Daghio, Matteo, Pini, Francesco, Espinoza-Tofalos, Anna, Conte, Giuseppe, Mari, Eleonora, Giannerini, Fabiola, Giovannetti, Luciana, Buccioni, Arianna, Franzetti, Andrea, Granchi, Lisa, Mele, Marcello, Rampazzo, Giulia, Gazzotti, Teresa, Zironi, Elisa, Viti, Carlo |
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| Zdroj: | In Food Microbiology June 2022 104 |
| Databáze: | ScienceDirect |
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