Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture
Tiziana Silvetti(Institute of Sciences of Food Production), Milena Brasca(Institute of Sciences of Food Production), Paola Cremonesi(National Research Council), Stefano Morandi(Institute of Sciences of Food Production), Riccardo Giannico(Parco Tecnologico Padano), Ivano De Noni(University of Milan), Emanuele Capra(Institute of Agricultural Biology and Biotechnology), Marilù Decimo(Institute of Sciences of Food Production), Floriana Gavazzi(National Research Council)
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