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Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109130
Abstract: Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production of…
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Keywords:
cheese making;
linking lardon;
lardon artisanal;
cheese microbial ... See more keywords