Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE

✍ Scribed by Ana Belén Flórez; Baltasar Mayo

• Book ID: 113645640
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 655 KB
• Volume: 110
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.04.016