Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

  1. Ortigosa, M.
  2. Bárcenas, P.
  3. Arizcun, C.
  4. Pérez-Elortondo, F.
  5. Albisu, M.
  6. Torre, P.
Revue:
Food Microbiology

ISSN: 0740-0020

Année de publication: 1999

Volumen: 16

Número: 3

Pages: 237-247

Type: Article

DOI: 10.1006/FMIC.1998.0232 GOOGLE SCHOLAR
La source de données: Scopus