Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

Author: Gómez-Ruiz José   Cabezas Lourdes   Martínez-Castro Isabel   González-Viñas Miguel   Poveda Justa  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.1, 2008-05, pp. : 181-190

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