MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN-Reference-Cited by-同舟云学术

MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN

Published:1994-03 Issue:1 Volume:14 Page:1-8
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Safety

Author:

QUINTO E.,FRANCO C.,RODRIGUEZ-OTERO J.L.,FENTE C.,CEPEDA A.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1994.tb00579.x/fullpdf

Reference23 articles.

1. Microbiological quality of ayib, a traditional Ethiopian cottage cheese

2. A technique for the direct identification of haemolytic-pathogenic listeria on selective plating media

3. BOE, 1985 . Normas de Calidad para Quesos y Quesos Fundidos Destinados al Mercado Interior. Boletin Oficial del Estado No. 292, 6 de Diciembre. Madrid, Spain.

4. Epidemiology of Milk-Borne Diseases

5. Improved equation for cryoscopic estimation of water activity in cheese

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