Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity

  1. Gomez-Lucia, E.
  2. Goyache, J.
  3. Blanco, J.L.
  4. Vadillo, S.
  5. Garayzabal, J.F.F.
  6. Suarez, G.
Aldizkaria:
Zeitschrift für Lebensmittel-Untersuchung und -Forschung

ISSN: 0044-3026 1438-2385

Argitalpen urtea: 1987

Alea: 184

Zenbakia: 4

Orrialdeak: 304-307

Mota: Artikulua

DOI: 10.1007/BF01027668 GOOGLE SCHOLAR