Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

  1. Centeno, J.A.
  2. Garabal, J.I.
  3. Docampo, F.
  4. Lorenzo, J.M.
  5. Carballo, J.
Revista:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Any de publicació: 2017

Volum: 251

Pàgines: 33-40

Tipus: Article

DOI: 10.1016/J.IJFOODMICRO.2017.03.014 GOOGLE SCHOLAR
Font de les dades: Scopus