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Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese

✍ Scribed by Frédérique Duthoit; Cécile Callon; Laurent Tessier; Marie-Christine Montel

Book ID: 113645270
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 151 KB
Volume: 103
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2004.11.040

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