Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
Ángel Alegría, Pablo Álvarez-Martín, Noelia Sacristán, Elena Fernández, Susana Delgado, Baltasar MayoVolume:
136
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.ijfoodmicro.2009.09.023
File:
PDF, 546 KB
english, 2009