Título
Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)
Autor
Facultad/Centro
Área de conocimiento
Datos de la obra
Milchwissenschaft, vol. 50, n. 7
Editor
Ava agrar-verlag allgäu
Fecha
1995-06-30
Descripción física
Abstract
Valdeón cheese is a blue-veined variety made nowadays during spring and summer, in farmhouses in Valdeón valley (Picos de Europa, province of León).
Materia
Palabras clave
Idioma
Tipo documental
info:eu-repo/semantics/article
Peer review
URI
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