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Cited article:

Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production
Étude des espèces du genre Penicillium pendant la fabrication et l'affinage du fromage de chèvre au lait cru de la variété Armada. Identification, caractéristiques et capacité de production de toxines in vitro

Maria E. Tornadijo, José M. Fresno, Roberto Martin Sarmiento, Javier Carballo

Lait, 78 6 (1998) 661-672

Accepted: 1998-05-25

DOI: https://doi.org/10.1051/lait:1998658

PDF (1.357 MB)

This article has been cited by the following article(s):

Spanish goat and sheep milk cheeses

Sidonia Martínez, Inmaculada Franco and Javier Carballo
Small Ruminant Research 101 (1-3) 41 (2011)
https://doi.org/10.1016/j.smallrumres.2011.09.024