NDLI: Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro

Content Provider	Scilit
Author	Caridi, Andrea
Copyright Year	2003
Description	Journal: International Journal of Dairy Technology
Ending Page	110
Starting Page	105
ISSN	2573508X
e-ISSN	14710307
DOI	10.1046/j.1471-0307.2003.00081.x
Journal	International Journal of Dairy Technology
Issue Number	2
Volume Number	56
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2003-05-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Dairy Technology Food Science and Technology
Content Type	Text
Resource Type	Article
Subject	Bioengineering Food Science Process Chemistry and Technology

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Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro