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DOI: 10.1017/S0022029900026091
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Secondary flora of Casar de Cáceres cheese: Characterization of Micrococcaceae

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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)
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Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese

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Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria

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Cheese: Chemistry, Physics and Microbiology

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Cheese: Chemistry, Physics and Microbiology

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Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture

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