Microbiological and physicochemical characteristics of Cameros cheese

C Olarte, S Sanz, E Gonzalez-Fandos, P Torre

Open source

DOI: 10.1006/fmic.1999.0276
Published: 1999-12
Container: Food Microbiology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1006/fmic.1999.0276,
  title = {Microbiological and physicochemical characteristics of Cameros cheese},
  author = {C Olarte and S Sanz and E Gonzalez-Fandos and P Torre},
  year = {1999},
  journal = {Food Microbiology},
  doi = {10.1006/fmic.1999.0276},
  url = {https://doi.org/10.1006/fmic.1999.0276}
}

RIS

TY  - JOUR
TI  - Microbiological and physicochemical characteristics of Cameros cheese
AU  - C Olarte
AU  - S Sanz
AU  - E Gonzalez-Fandos
AU  - P Torre
PY  - 1999
JO  - Food Microbiology
DO  - 10.1006/fmic.1999.0276
UR  - https://doi.org/10.1006/fmic.1999.0276
ER  -

APA

Olarte, C., Sanz, S., Gonzalez-Fandos, E., & Torre, P. (1999). Microbiological and physicochemical characteristics of Cameros cheese. Food Microbiology. https://doi.org/10.1006/fmic.1999.0276

Source records

crossref · retrieved 2026-09-25T02:09:22.099Z