Whey Phage Ecology in Artisanal Traditional Italian "HARD" Cheese: Sustainability in Dairy Production

Mancini, A., Carafa, I., Tuohy, K. orcid.org/0000-0001-6882-7192 et al. (1 more author) (2020) Whey Phage Ecology in Artisanal Traditional Italian "HARD" Cheese: Sustainability in Dairy Production. In: 11th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, 12-14 Sep 2021, Rome.

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Item Type: Conference or Workshop Item
Authors/Creators:
Dates:
  • Published: February 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 Jul 2024 14:07
Last Modified: 25 Jul 2024 14:07
Published Version: https://journals.lww.com/jcge/pages/articleviewer....
Status: Published
Identification Number: 10.1097/MCG.0000000000001292
Open Archives Initiative ID (OAI ID):

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