Characteristics of "Tetilla" pasteurized milk cheese manufactured with the addition of autochthonous cultures

  1. Menéndez, S.
  2. Godínez, R.
  3. Hermida, M.
  4. Centeno, J.A.
  5. Rodríguez-Otero, J.L.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020

Argitalpen urtea: 2004

Alea: 21

Zenbakia: 1

Orrialdeak: 97-104

Mota: Artikulua

DOI: 10.1016/S0740-0020(03)00014-5 GOOGLE SCHOLAR
Datuen iturria: Scopus