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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2004

Volumen: 37

Número: 2

Pages: 149-155

Type: Article

DOI: 10.1016/J.FOODRES.2003.08.010 GOOGLE SCHOLAR
La source de données: Scopus