Please use this identifier to cite or link to this item:
https://hdl.handle.net/1889/774
Title: | Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheese |
Authors: | De Dea Lindner, Juliano |
Publisher: | Università degli Studi di Parma, Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione |
Document Type: | Doctoral thesis |
Data: | Mar-2008 |
Rights: | © Juliano De Dea Lindner, 2008 |
Appears in Collections: | Scienze degli alimenti. Tesi di dottorato |
Files in This Item:
File | Description | Size | Format | |
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De Dea Lindner.pdf | Ph.D. Dissertation | 1.95 MB | Adobe PDF | View/Open |
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