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.
Aldizkaria:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Argitalpen urtea: 2024

Alea: 77

Zenbakia: 1

Orrialdeak: 234-245

Mota: Artikulua

DOI: 10.1111/1471-0307.13007 GOOGLE SCHOLAR lock_openSarbide irekia editor HANDLE: https://hdl.handle.net/10612/17181
BULERIA. Repositorio Institucional de la Universidad de León: lock_openSarbide irekia Handle
Datuen iturria: Scopus