Navegação Ciências Agrárias por Assunto "Serrano cheese"
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Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening
(2003) [Artigo de periódico]Changes in the microbial flora present in six Serrano cheese batches (3 ripened in Summer and 3 in Winter) were studied during production and ripening, to microbiologically characterize this cheese, which is traditionally ...