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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) raw milk (301) cheeses (1057) Italian cheeses (96) animal science (21660) dairy science (2812) dairy technology (742) cheesemaking (528) Biological Sciences Biological Sciences microbiology (27793) microorganisms (23193) bacteria (9332) lactic acid bacteria (1170) organisms (108862) microorganisms (23191) bacteria (9331) lactic acid bacteria (1170) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) raw milk (301) cheeses (1056) Italian cheeses (96) foods (19982) raw foods (1212) raw milk (301) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food composition (4923) food technology (8197) food processing (5550) cheesemaking (528) foods (20022) raw foods (1216) raw milk (301) Geographical Locations Geographical Locations Europe (17734) Italy (1690) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) detection (2704) technology (49139) traditional technology (202) Rural and Agricultural Sociology Rural and Agricultural Sociology social sciences (9365) anthropology (3533) traditional technology (202) Taxa - Archaea, Cyanobacteria and Bacteria Taxa - Archaea, Cyanobacteria and Bacteria Eubacteria (19572) Firmicutes (9350) Bacillus/Clostridium group (7319) Bacillus/Lactobacillus/Streptococcus group (6303) Lactobacillaceae (1656) Lactobacillus (1429) Lactobacillus delbrueckii (185) Lactobacillus fermentum (68) Lactobacillus rhamnosus (122) Streptococcaceae (879) Streptococcus (589) Streptococcus macedonicus (9) Streptococcus thermophilus (169) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches Author(s) of Article: Will be identified in next release Citation: International dairy journal 2008 v.18 no.4 pp. 403-413 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=724203 Name of Publication: International dairy journal Publishing Company: Will be identified in next release Accession Number: 264300
