TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Abarquero, Daniel
AU  - Bodelón Macías, Raquel
AU  - Manso, Catalina
AU  - Rivero, Pablo
AU  - Fresno Baro, José María
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Tecnologia de los Alimentos
DA  - 2023
SN  - 1364-727X
UR  - https://hdl.handle.net/10612/17181
AB  - [EN] The effect of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were...
LA  - eng
PB  - Wiley-Blackwell
KW  - Tecnología de los alimentos
KW  - Adjunct culture
KW  - Cheese ripening
KW  - Chemical composition
KW  - Lactic acid bacteria
KW  - Lactobacillus
KW  - Sensory analysis
TI  - Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
DO  - 10.1111/1471-0307.13007
T2  - International Journal of Dairy Technology
ER  -