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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 |
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