Effect of Ripening Time and the Combination of Ewe and Goat Milk on the Microflora of Picante Cheese

AuthID
 P-001-HSS
3
Author(s)
Tipo de Documento
Article
Year published
1995
Publicado
in ITALIAN JOURNAL OF FOOD SCIENCE, ISSN: 1120-1770
Volume: 7, Número: 4, Páginas: 361-377 (17)
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Wos®
Publication Identifiers
Wos: WOS:A1995TQ71000005
Source Identifiers
ISSN: 1120-1770
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