Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

✍ Scribed by Ángel Alegría; Pablo Álvarez-Martín; Noelia Sacristán; Elena Fernández; Susana Delgado; Baltasar Mayo

• Book ID: 113646784
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 546 KB
• Volume: 136
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2009.09.023