Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures
Journal article published in 2021 by
Ilaria Del Matto 
,
Franca Rossi ,
Giorgio Iannitto,
Domenico Petrone,
Maria Teresa Mastrodomenico,
Alessandra Alessiani ,
Lorena Sacchini ,
Carmela Amadoro,
Patrizia Tucci ,
Lucio Marino
,
Franca Rossi ,
Giorgio Iannitto,
Domenico Petrone,
Maria Teresa Mastrodomenico,
Alessandra Alessiani ,
Lorena Sacchini ,
Carmela Amadoro,
Patrizia Tucci ,
Lucio Marino
This paper is made freely available by the publisher.
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