bibliographicCitation |
Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. International Journal of Food Microbiology. 2001 Jul;67(1-2):35–48. doi: 10.1016/s0168-1605(00)00533-x. |