BACTERIAS LÁCTICAS Y APLICACIÓN TECNOLÓGICA
BALAT
Instituto de Productos Lácteos de Asturias
Villaviciosa, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (6)
2023
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
LWT, Vol. 180
2021
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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552
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Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity
Microbiome, Vol. 9, Núm. 1
2019
2013
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Molecular study of Geotrichum strains isolated from Armada cheese
Food Microbiology, Vol. 36, Núm. 2, pp. 481-487