Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Coppola, Raffaele, Nanni, Mauro, Iorizzo, Massimo, Sorrentino, Alida, Sorrentino, Elena, Chiavari, Cristiana, Grazia, Luigi |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:54 (UTC) |
| Created | May 8, 2026, 13:54 (UTC) |
| Identifier | hal-00895440 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Coppola, Raffaele |
| date | 2000-05-08T00:00:00 |
| harvest_object_id | f6eb979f-de8d-4273-a2ff-876ea32b7f45 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2000139 |
| set_spec | type:ART |