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All issues Lait, 60 595-596 (1980) 283-294 Article references

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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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Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

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Biochemical characteristics of a semi-hard ewe's-milk cheese

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

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

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

Buensuceso Fernandez Del Pozo, Pilar Gaya, Margarita Medina, M. Asunción Rodríguez-Marín and Manuel Nuñez
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Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening

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Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria

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Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

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

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Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese

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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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Evolution of the Microbiological and Biochemical Characteristics of Afuega’l Pitu Cheese During Ripening

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