Variations in organic acids during the ripening of artisanal and industrial Manchego cheeses

Milchwissenschaft

Volumn 59, Issue 11-12, 2004, Pages 631-635

  Ballesteros, C ^a   Gonzalez Vinas M A ^a   Morales, F J ^b   Cabezas, L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

56 Manchego cheese (ripening, organic acids)

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 8644273321     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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