Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening. Food Control. 154:271-279Microbiological, and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening. Arenas,R,González,L,Bernardo,A,Fresno,JM...
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The articles also have in common that they focus on various diatopic Romance varieties spoken in Italy (Genoese, Trentino, Piedmontese, Tuscan, regional Italian of Rome, Sardinian, Catalan of Alghero), Croatia (Istriot), Spain and Latin America (regional varieties of Spanish)...
Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow’s milk variety, during ripening[J] . Ricardo Arenas,Leticia González,Noelia Sacristán,María E Tornadijo,José M Fresno.J. Sci. Food Agric. . 2015 (4)ARENAS R, GONZELEZ L, SACRISTAN N, et al. Compositional ...