Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses
Journal article published in 2015 by
Maria Luisa Scatassa,
Raimondo Gaglio,
Giusi Macaluso,
Nicola Francesca,
Walter Randazzo 
,
Cinzia Cardamone,
Antonino Di Grigoli,
Giancarlo Moschetti,
Luca Settanni
,
Cinzia Cardamone,
Antonino Di Grigoli,
Giancarlo Moschetti,
Luca Settanni
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