Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercialPenicillium roquefortispores

✍ Scribed by Ana Belén Flórez; Patricia Ruas-Madiedo; Leocadio Alonso; Baltasar Mayo

• Book ID: 105899044
• Publisher: Springer
• Year: 2005
• Tongue: English
• Weight: 210 KB
• Volume: 222
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-005-0021-2