Microbiological Changes During Manufacture and Ripening of A Naturally Ripened Blue Cheese (Valdeon, Spain)

  1. Teresa María López-Díaz
  2. Carlos Alonso-Calleja
  3. Jesus A Santos
  4. Benito Moreno 1
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Journal:
Milchwissenschaft

Year of publication: 1995

Volume: 50

Issue: 7

Pages: 381-384

Type: Article

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