Microbiological characteristics of Crottin goat cheese made in different seasons

Small Ruminant Research

Volumn 66, Issue 1-3, 2006, Pages 175-180

  Tamagnini, L M ^a   de Sousa, G B ^a   Gonzalez R D ^a   Budde, C E ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Goat cheese; Microbiological flora; Seasonal variation

Indexed keywords

CAPRA HIRCUS; ESCHERICHIA COLI; FUNGI; SALMONELLA; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

EID: 33749156418     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2005.09.009     Document Type: Article

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