Relationships between physico-chemical parameters and microbial groups in Manchego and Burgos cheeses studied by principal component analysis.

  1. García, M.C.
  2. Otero, A.
  3. García, M.L.
  4. Moreno, B.
Aldizkaria:
Microbiología (Madrid, Spain)

ISSN: 0213-4101

Argitalpen urtea: 1987

Alea: 3

Zenbakia: 2

Orrialdeak: 91-100

Mota: Artikulua

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