PUBLICACIÓN
Bacterial communities of the traditional raw ewe's milk cheese Torta del Casar made without the addition of a starter
ACCEDER A LA PUBLICACIÓN:
Ordiales E., Benito M.J., Martin A., Casquete R., Serradilla M.J., de Guia Cordoba M.
2013 FOOD CONTROL
Biotechnology (Q1), Food Science (Q1)
JCR: 2.819
SJR: 1.278
CITAS
34
DOI
10.1016/j.foodcont.2013.03.027
EID
2-s2.0-84876743156
ISSN
0956-7135
BIBTEX
@article{Casquete2013,title = {Bacterial communities of the traditional raw ewe{'}s milk cheese {'}Torta del Casar{'} made without the addition of a starter},journal = {Food Control},year = {2013},volume = {33},number = {2},pages = {448-454},author = {Ordiales, E. and Benito, M.J. and Mart{\'i}n, A. and Casquete, R. and Serradilla, M.J. and de Gu{\'i}a C{\'o}rdoba, M.}}
AUTORES DE LA UEX
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