Relationships between physico-chemical parameters and microbial groups in Manchego and Burgos cheeses studied by principal component analysis.

  1. García, M.C.
  2. Otero, A.
  3. García, M.L.
  4. Moreno, B.
Journal:
Microbiología (Madrid, Spain)

ISSN: 0213-4101

Year of publication: 1987

Volume: 3

Issue: 2

Pages: 91-100

Type: Article

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Data source: Scopus