Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening

P Cuesta, E Fernández-García, DG de Llano… - Journal of Dairy …, 1996 - Elsevier
Changes in the microflora and biochemical characteristics of Afuega'l Pitu cheese were
studied throughout a 60-d ripening period. Total viable counts were high in milk (7.62±0.95 …
被引用次数：68 相关文章

[引用][C] Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening

P CUESTA, E FERNANDEZ-GARCIA… - Journal of dairy …, 1996 - pascal-francis.inist.fr
Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese
during ripening CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …

Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening.

P Cuesta, E Fernández García, D González de Llano… - 1996 - cabidigitallibrary.org
Abstract Changes in the microflora and biochemical characteristics of Afuega'l Pitu cheese
were studied throughout a 60-day ripening period. Total viable counts were high in milk …

Evolution of the Microbiological and Biochemical Characteristics of Afuega'l Pitu Cheese During Ripening

P Cuesta, E Fernández-García… - Journal of Dairy …, 1996 - journalofdairyscience.org
Abstract Changes in the microflora and biochemical characteristics of Afuega'l Pitu cheese
were studied throughout a 60-d ripening period. Total viable counts were high in milk …

Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening

P Cuesta, E Fernández-García, D González de Llano… - 1996 - digital.csic.es
Changes in the microflora and biochemical characteristics of Afuega'l Pitu cheese were
studied throughout a 60-d ripening period. Total viable counts were high in milk (7.62±0.95 …

[引用][C] Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening

P CUESTA, E FERNANDEZ-GARCIA… - Journal of dairy …, 1996 - Elsevier