Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies
- 31 January 2007
- journal article
- Published by Elsevier BV in Food Control
- Vol. 18 (1), 11-17
- https://doi.org/10.1016/j.foodcont.2005.07.010
Abstract
No abstract availableKeywords
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