Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

  1. Gómez-Torres, N.
  2. Garde, S.
  3. Peirotén, A.
  4. Ávila, M.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2015

Alea: 56

Orrialdeak: 186-194

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2015.03.025 GOOGLE SCHOLAR