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Publications by Antonino Di Grigoli
Transfer, Composition and Technological Characterization of the Lactic Acid Bacterial Populations of the Wooden Vats Used to Produce Traditional Stretched Cheeses
Food Microbiology
Microbiology
Food Science
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
Food Science
