Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk-Reference-Cited by-同舟云学术

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

Published:2009-11 Issue:1 Volume:136 Page:44-51
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Alegría Ángel,Álvarez-Martín Pablo,Sacristán Noelia,Fernández Elena,Delgado Susana,Mayo Baltasar

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

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