Publication | Closed Access
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
56
Citations
23
References
2006
Year
Food FermentationLactic Acid BacteriaBacteriologyFood MicrobiologyMicrobial EcologyMicrobial CharacterisationMicrobiologyPublic HealthFood SafetyHealth Sciences
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