Main lactic acid bacteria isolated during ripening of Casar...

Journal Dairy Research 1993 / 2 Vol. 60; Iss. 1

Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese

Poullet, Blanca, Huertas, Manuel, Sánchez, Antonio, Cáceres, Pilar, Larriba, German
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Volume:
60
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s0022029900027412
Date:
February, 1993
File:
PDF, 321 KB
english, 1993
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