Microbial, chemical and sensorial variables of the Spanish...

European Food Research and Technology 2006 / 02 Vol. 222; Iss. 3-4

Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercialPenicillium roquefortispores

Ana Belén Flórez, Patricia Ruas-Madiedo, Leocadio Alonso, Baltasar Mayo
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Volume:
222
Language:
english
Pages:
8
DOI:
10.1007/s00217-005-0021-2
Date:
February, 2006
File:
PDF, 210 KB
english, 2006
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