Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Coppola, Raffaele, Succi, Mariantonietta, Sorrentino, Elena, Iorizzo, Massimo, Grazia, Luigi |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:36 (UTC) |
| Created | May 8, 2026, 13:36 (UTC) |
| Identifier | hal-00895496 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Coppola, Raffaele |
| date | 2003-05-08T00:00:00 |
| harvest_object_id | cc9c5835-ba24-489e-90ca-80d71aae1193 |
| 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:2003011 |
| set_spec | type:ART |