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.
Revue:
Food Microbiology

ISSN: 0740-0020

Année de publication: 2004

Volumen: 21

Número: 1

Pages: 97-104

Type: Article

DOI: 10.1016/S0740-0020(03)00014-5 GOOGLE SCHOLAR
La source de données: Scopus