Works matching DE "GORGONZOLA (Italy)"

Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese.

Published in:

Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.2118

By:

• Vallone, Lisa;
• Giardini, Alberto;
• Soncini, Gabriella

Publication type:

Article