Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

  1. Flórez, A.B.
  2. López-Díaz, T.M.
  3. Álvarez-Martín, P.
  4. Mayo, B.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2006

Alea: 223

Zenbakia: 4

Orrialdeak: 503-508

Mota: Artikulua

DOI: 10.1007/S00217-005-0230-8 GOOGLE SCHOLAR