Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Food Control

Volumn 17, Issue 4, 2006, Pages 249-255

  Ballesteros, C ^a   Poveda, J M ^a   Gonzalez Vinas M A ^a   Cabezas, Lourdes ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Artisanal and industrial Manchego cheeses; Biochemical characteristics; Gustative profile; Microbiological characteristics

Indexed keywords

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 25444531457     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.10.008     Document Type: Article

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