Diversity and evolution of the microbial populations during manufacture and ripening of 1
نویسندگان
چکیده
Diversity and evolution of the microbial populations during manufacture and ripening of 1 Casín, a traditional Spanish, starter-free cheese made from cow’s milk 2 3 Ángel Alegría, Pablo Álvarez-Martín, Noelia Sacristán, Elena Fernández, Susana Delgado, 4 and Baltasar Mayo* 5 6 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias 7 (CSIC), Carretera de Infiesto, s/n, 33300-Villaviciosa, Asturias, Spain 8 9
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تاریخ انتشار 2012