Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter

✍ Scribed by Ordiales, Elena; Benito, María José; Martín, Alberto; Casquete, Rocío; Serradilla, Manuel Joaquín; de Guía Córdoba, María

• Book ID: 122892358
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 493 KB
• Volume: 33
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.03.027