Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)

Título

dc.contributor	Facultad de Veterinaria	es_ES
dc.contributor.author	López Díaz, Teresa María
dc.contributor.author	Alonso Calleja, Carlos
dc.contributor.author	Santos Buelga, Jesús Ángel
dc.contributor.author	García López, María Luisa
dc.contributor.author	Moreno, B.
dc.contributor.other	Tecnologia de los Alimentos	es_ES
dc.date	1995-06-30
dc.date.accessioned	2018-02-03T17:57:36Z
dc.date.available	2018-02-03T17:57:36Z
dc.date.issued	2018-02-03
dc.identifier.citation	Milchwissenschaft, vol. 50, n. 7	es_ES
dc.identifier.uri	http://hdl.handle.net/10612/7260
dc.description	P. 381-384	es_ES
dc.description.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).	es_ES
dc.language	eng	es_ES
dc.publisher	Ava agrar-verlag allgäu	es_ES
dc.subject	Tecnología de los alimentos	es_ES
dc.subject	Veterinaria	es_ES
dc.subject.other	Valdeón cheese	es_ES
dc.subject.other	Blue cheese	es_ES
dc.subject.other	Ripening	es_ES
dc.subject.other	Manufacture	es_ES
dc.title	Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón, Spain)	es_ES
dc.type	info:eu-repo/semantics/article	es_ES
dc.description.peerreviewed	SI	es_ES