Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process

  1. Ferrazza, R.E.
  2. Fresno, J.M.
  3. Ribeiro, J.I.
  4. Tornadijo, M.E.
  5. Furtado, M.M.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2004

Alea: 37

Zenbakia: 2

Orrialdeak: 149-155

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2003.08.010 GOOGLE SCHOLAR
Datuen iturria: Scopus