Author:
Álvarez-Martín Pablo,Flórez Ana Belén,Hernández-Barranco Ana,Mayo Baltasar
Subject
Food Science,Biotechnology
Reference36 articles.
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2. Álvarez-Martín, P., Flórez, A. B., López-Díaz, T. M., & Mayo, B. (2006). Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese. International Dairy Journal, doi:10.1016/j.idairyj.2006.11.005.
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4. The “buttery” attribute of wine -diacetyl- desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004
5. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001
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