Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

✍ Scribed by González de Llano, D.; Ramos, M.; Rodriguez, A.; Montilla, A.; Juarez, M.

• Book ID: 123236919
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 735 KB
• Volume: 2
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(92)90005-7