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This article has been cited by the following article(s):
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
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
Species identification of staphylococci and micrococci isolated from ewes' milk cheeses
María Camino García, Andrés Otero, María Luisa García, María Rosario García and Benito Moreno Journal of Dairy Research 55(02) 269 (1988) https://doi.org/10.1017/S0022029900026091
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
