Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

1. Abarquero, D.
2. Bodelón, R.
3. Manso, C.
4. Rivero, P.
5. Fresno, J.M.
6. Tornadijo, M.E.

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DOI: 10.1111/1471-0307.13007 GOOGLE SCHOLAR lock_openOpen Access editor HANDLE: https://hdl.handle.net/10612/17181

BULERIA. Repositorio Institucional de la Universidad de León: lock_openOpen Access Handle

Datenquelle: Scopus