Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Jakob E., Turgay M., Wechsler D.
Cheeses with propionic acid fermentation: Chapter 35.
In: Cheese: Chemistry, Physics and Microbiology. 4rd ed., Ed. McSweeney P., Fox P., Cotter P, Everett D., Academic Press. 2017, 889-910.
Link: ScienceDirect
ISBN: 978-0-12-417012-4
Digital Object Identifier (DOI): https://doi.org/10.1016/B978-0-12-417012-4.00035-1
ID pubblicazione (Codice web): 37048 Inviare via e-mail
