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Chessa L, Paba A, Daga E, Dupré I, Piga C, Di Salvo R, Mura M, Addis M, Comunian R. Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability. 2021; 13(15):8214. https://doi.org/10.3390/su13158214

Chessa, Luigi, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, and Roberta Comunian. 2021. "Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese" Sustainability 13, no. 15: 8214. https://doi.org/10.3390/su13158214

Chessa, L., Paba, A., Daga, E., Dupré, I., Piga, C., Di Salvo, R., Mura, M., Addis, M., & Comunian, R. (2021). Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability, 13(15), 8214. https://doi.org/10.3390/su13158214