Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

  1. Flórez, A.B.
  2. López-Díaz, T.M.
  3. Álvarez-Martín, P.
  4. Mayo, B.
Revue:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Année de publication: 2006

Volumen: 223

Número: 4

Pages: 503-508

Type: Article

DOI: 10.1007/S00217-005-0230-8 GOOGLE SCHOLAR
La source de données: Scopus