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Marco Gobbetti, Erasmo Neviani and Patrick Fox The Cheeses of Italy: Science and Technology 99 (2018) https://doi.org/10.1007/978-3-319-89854-4_6
Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic 247 (2017) https://doi.org/10.1002/9781119046165.ch3
Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment
