Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. (Q50478404)
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scientific article published on 27 June 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. |
scientific article published on 27 June 2006 |
Statements
Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. (English)
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Ana Belén Flórez
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27 June 2006
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110
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2
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165-171
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