Open AccessComparación de los cambios químicos y microbiológicos en la maduración del queso Colonia salado tradicionalmente y por impregnación al vacío
Author(s) -
María José Crosa,
Rodrigo Harispe,
Paula Mussio,
Ronny Pelaggio Ettlin,
Luis Repiso,
Carlos Silvera
Publication year - 2011
Publication title -
innotec
Language(s) - Spanish
Resource type - Journals
eISSN - 1688-6593
pISSN - 1688-3691
DOI - 10.26461/04.05
Subject(s) - food science , ripening , leuconostoc mesenteroides , chemistry , lactococcus , lactococcus lactis , lactic acid , humanities , bacteria , art , biology , genetics
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