Le Lait

Microbial characteristics of Pecorino processed cheese spreads
Caractéristiques microbiologiques de crème de Pecorino

Francesca Palmas, Sofia Cosentino, Maria Elisabetta Fadda, Maura Deplano and Valeria Mascia

Lait, 79 6 (1999) 607-613

Accepted: 24 May 1999

DOI: 10.1051/lait:1999650

Francesca Palmas

Sofia Cosentino

Maria Elisabetta Fadda

Maura Deplano

Valeria Mascia

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