Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese

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Microbial flora Mixture of ewe and goat milk Physico-chemical factors Picante cheese Ripening time

FREITAS, A. C.; MALCATA, F. X. - Italian Journal of Food Science. ISSN 1120-1770. Vol. 7 (1995), p. 361–377

Chiriotti Editori