Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria
- 1 October 1999
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 9 (10) , 737-746
- https://doi.org/10.1016/s0958-6946(99)00141-7
Abstract
No abstract availableKeywords
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