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Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE
Ana Belén Flórez, Baltasar MayoVolume:
110
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.ijfoodmicro.2006.04.016
File:
PDF, 655 KB
english, 2006