Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)

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Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)

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Title: Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)
Author: Lopez Diaz, Teresa María;Alonso Calleja, Carlos;Santos, Jesús A.;García López, María Luisa;Moreno, B.
xmlui.dri2xhtml.METS-1.0.item-contributor: Facultad de Veterinaria
xmlui.dri2xhtml.METS-1.0.item-area: Tecnologia de los Alimentos
Abstract: Valdeón cheese is a blue-veined variety made nowadays during spring and summer, in farmhouses in Valdeón valley (Picos de Europa, province of León).
xmlui.dri2xhtml.METS-1.0.item-desfisica: P. 381-384
xmlui.dri2xhtml.METS-1.0.item-peerreviewed: SI
Publisher: Ava agrar-verlag allgäu
xmlui.dri2xhtml.METS-1.0.item-citation: Milchwissenschaft, vol. 50, n. 7
URI: http://hdl.handle.net/10612/7260
Date: 1995-06-30
xmlui.dri2xhtml.METS-1.0.item-tipo: info:eu-repo/semantics/article
Subject: Tecnología de los alimentos
Veterinaria
xmlui.dri2xhtml.METS-1.0.item-palclave: Valdeón cheese
Blue cheese
Ripening
Manufacture
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