Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Publication date: Available online 20 May 2020Source: Food Research InternationalAuthor(s): Raimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia L. Randazzo, Luca Settanni, Massimo Todaro

Source: Food Research International - May 21, 2020 Category: Food Science Source Type: research