Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

  1. Arenas, R.
  2. González, L.
  3. Bernardo, A.
  4. Fresno, J.M.
  5. Tornadijo, M.E.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2004

Volume: 15

Issue: 4

Pages: 271-279

Type: Article

DOI: 10.1016/S0956-7135(03)00067-7 GOOGLE SCHOLAR
Data source: Scopus