Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

  1. Alegría, Á.
  2. González, P.
  3. Delgado, S.
  4. Flórez, A.B.
  5. Hernández-Barranco, A.M.
  6. Rodríguez, A.
  7. Mayo, B.
Revue:
International Journal of Dairy Technology

ISSN: 1471-0307 1364-727X

Année de publication: 2016

Volumen: 69

Número: 4

Pages: 507-519

Type: Article

DOI: 10.1111/1471-0307.12253 GOOGLE SCHOLAR