Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

  1. Abarquero, D.
  2. Bodelón, R.
  3. Manso, C.
  4. Rivero, P.
  5. Fresno, J.M.
  6. Tornadijo, M.E.
Zeitschrift:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Datum der Publikation: 2024

Ausgabe: 77

Nummer: 1

Seiten: 234-245

Art: Artikel

DOI: 10.1111/1471-0307.13007 GOOGLE SCHOLAR lock_openOpen Access editor