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.
Revista:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Ano de publicación: 2006

Volume: 223

Número: 4

Páxinas: 503-508

Tipo: Artigo

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