Article Versions Notes

Carminati D, Bonvini B, Francolino S, Ghiglietti R, Locci F, Tidona F, Mariut M, Abeni F, Zago M, Giraffa G. Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese. Foods. 2023; 12(9):1880. https://doi.org/10.3390/foods12091880

Carminati, Domenico, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Flavio Tidona, Monica Mariut, Fabio Abeni, Miriam Zago, and Giorgio Giraffa. 2023. "Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese" Foods 12, no. 9: 1880. https://doi.org/10.3390/foods12091880

Carminati, D., Bonvini, B., Francolino, S., Ghiglietti, R., Locci, F., Tidona, F., Mariut, M., Abeni, F., Zago, M., & Giraffa, G. (2023). Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese. Foods, 12(9), 1880. https://doi.org/10.3390/foods12091880