cheese ripening
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Development of a time-effective and highly specific quantitative real-time polymerase chain reaction assay for the identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in artisanal raw cow’s milk cheese
Milena Alicja Stachelska, Roberta Foligni
2018, Vol. 87, Issue 3, pp. 301-308 -
Quantitative assessment of Lactococcus lactis subsp. cremoris present in artisanal raw cow’s milk cheese
Milena Alicja Stachelska
2018, Vol. 87, Issue 2, pp. 189-195
