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Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture
Ana B. Flórez, Ana M. Hernández-Barranco, Isabel Marcos and Baltasar Mayo LWT - Food Science and Technology 39(6) 605 (2006) https://doi.org/10.1016/j.lwt.2005.03.019
PCR–DGGE as a tool for characterizing dominant microbial populations in the Spanish blue-veined Cabrales cheese
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo European Food Research and Technology 223(4) 503 (2006) https://doi.org/10.1007/s00217-005-0230-8
Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese
Blanca Poullet, Manuel Huertas, Antonio Sánchez, Pilar Cáceres and German Larriba Journal of Dairy Research 60(1) 123 (1993) https://doi.org/10.1017/S0022029900027412
Microbiological study of white-brined cheese made from raw goat milk
Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening
L. Alonso, M. Juarez, M. Ramose and P. J. Martin-Alvarez Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 185(6) 481 (1987) https://doi.org/10.1007/BF01042813