Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese
- Resource Type
- Source
- Journal of Dairy Research. 60:123-127
- Subject
chemistry.chemical_compound biology chemistry Animal Science and Zoology Ripening Cheese ripening General Medicine Food science biology.organism_classification Bacteria Food Science Lactic acid - Language
- ISSN
- 1469-7629
0022-0299