Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures - Concepedia

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Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures

26

Citations

29

References

2003

Year

S. Menéndez, R. Godı́nez, M. Hermida, Juan A. Centeno, José Luis Rodríguez Otero

Food Microbiology

BiomanufacturingMilk CheeseAutochthonous CulturesFood Microbiology“ Tetilla ”Food EngineeringFood ProcessingFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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