MICROBIOLOGICAL CHANGES DURING MANUFACTURE AND RIPENING OF A NATURALLY RIPENED BLUE CHEESE (VALDEON, SPAIN)

  1. LOPEZDIAZ, TM
  2. ALONSO, C
  3. SANTOS, J
  4. GARCIA, ML
  5. MORENO, B
Aldizkaria:
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

ISSN: 0026-3788

Argitalpen urtea: 1995

Alea: 50

Zenbakia: 7

Orrialdeak: 381-384

Mota: Artikulua

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Datuen iturria: WoS