Teresa María López Díaz-rekin lankidetzan egindako argitalpenak (2)

2000

  1. Lactic acid bacteria isolated from a hand-made blue cheese

    Food Microbiology, Vol. 17, Núm. 1, pp. 23-32

1995

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

    Milchwissenschaft, Vol. 50, Núm. 7, pp. 381-384