CARLOS ALONSO CALLEJA-rekin lankidetzan egindako argitalpenak (2)

1995

  1. MICROBIOLOGICAL CHANGES DURING MANUFACTURE AND RIPENING OF A NATURALLY RIPENED BLUE CHEESE (VALDEON, SPAIN)

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 50, Núm. 7, pp. 381-384

  2. Microbiological Changes During Manufacture and Ripening of A Naturally Ripened Blue Cheese (Valdeon, Spain)

    Milchwissenschaft, Vol. 50, Núm. 7, pp. 381-384