Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process-Reference-Cited by-同舟云学术

Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process

Published:2004-03 Issue:2 Volume:37 Page:149-155
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ferrazza R.E.,Fresno J.M.,Ribeiro J.I.,Tornadijo M.E.,Furtado M.Mansur

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Association of Official Analytical Chemists (AOAC) (1980b). Acidity. 16247 Method. In W. Horwitz (Ed.), Official methods of analysis (13th ed., p. 266). Washington, DC

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5. Evolución de la microflora durante la maduración del queso Idiazábal;Barcina;Alimentaria,1988

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