Bacterial communities of the traditional raw ewe's milk cheese Torta del Casar made without the addition of a starter

Literals

fabio:hasPublicationYear
- 2013
dcterms:contributor
- Ordiales E., Benito M.J., Martin A., Casquete R., Serradilla M.J., de Guia Cordoba M.
ou: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.}}
bibo:doi
- 10.1016/j.foodcont.2013.03.027
dcterms:publisher
- Food Control
vivo:identifier
- 2013-160
ou:eid
- 2-s2.0-84876743156
bibo:page_range
- 448-454
dcterms:creator
- Ordiales E.
bibo:issn
- 0956-7135
ou:tipoPublicacion
- Article
dcterms:title
- Bacterial communities of the traditional raw ewe's milk cheese Torta del Casar made without the addition of a starter
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84876743156&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84876743156&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84876743156&origin=inward
bibo:volume
- 33