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Cited article:

Contribution à l'étude du fromage " Roncal "
Study of the microbial flora of spanish " Roncal " cheese

J. A. ORDONEZ, J. A. MASSO, M. P. MARMOL, M. RAMOS

Lait, 60 595-596 (1980) 283-294

DOI: https://doi.org/10.1051/lait:1980595-59617

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Articles citing this article

Cited article:

Contribution à l'étude du fromage " Roncal "Study of the microbial flora of spanish " Roncal " cheese

This article has been cited by the following article(s):

Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review

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Fermented Foods in Health and Disease Prevention

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Cheese

Enzymes in Food and Beverage Processing

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Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

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Cheese: Chemistry, Physics and Microbiology

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Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese

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Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese

Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

Microbial study of Casar de Cáceres cheese throughout ripening

Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese

Ewes' milk cheese: technology, microbiology and chemistry

Microbiological study of semi‐hard goat's milk cheese (Majorero)

Changes in the microflora of La Serena ewes' milk cheese during ripening

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Contribution à l'étude du fromage " Roncal "
Study of the microbial flora of spanish " Roncal " cheese