Polish Journal of Food and Nutrition Sciences > 2019 > 69 > 3
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ISSN czasopisma : | 1230-0322 |
DOI | 10.31883/pjfns/109899 |
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Bibliografia
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1. Abriouel, H., Martin-Platero, A., Maqueda, M., Valdivia, E., Martinez-Bueno, M. (2008). Biodiversity of the microbial community in Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology, 127(3), 200−208.
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2. Alegría, A., Alvarez-Martin, P., Sacristan, N., Fernandez, E., Delgado, S., Mayo, B. (2009). Diversity and evolution of the microbial populations during manufacture and ripening of Casin, a traditional Spanish, starter-free cheese made from cow’s milk. International Journal of Food Microbiology, 136(1), 44−51.
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3. AOAC International 2005. Method 926.08. Official Methods of Analysis. 18th ed. AOAC International, Gaithersburg, MD, USA: AOAC International; 2005.