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Evaluation of a specific starter for the production of semi-hard goat's milk cheese
Évaluation d'un levain spécifique pour la fabrication d'un fromage de chèvre à pâte semi-dure

T. Requena, M.A. De la Fuente, P. Fernandez de Palencia, M. Juarez and C. Pelaez

Lait, 72 5 (1992) 437-448

Accepted: 26 June 1992

DOI: https://doi.org/10.1051/lait:1992532

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