Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

  1. Gonzalez-Fandos, E.
  2. Sanz, S.
  3. Olarte, C.
Revue:
Food Microbiology

ISSN: 0740-0020

Année de publication: 2000

Volumen: 17

Número: 4

Pages: 407-414

Type: Article

DOI: 10.1006/FMIC.2000.0338 GOOGLE SCHOLAR
La source de données: Scopus