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Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
Modifications de la flore bactérienne pendant la fabrication et l'affinage du fromage de chèvre Armada, une variété espagnole fabriquée à partir de lait cru

M.E. Tornadijo, J.M. Fresno, A. Bernardo, R. Martin Sarmiento, J. Carballo

Lait, 75 6 (1995) 551-570

Accepted: 1995-07-05

DOI: https://doi.org/10.1051/lait:1995643

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