Current approaches to minimize the late blowing defect of cheese
Gespeichert in:
| Titel: | Current approaches to minimize the late blowing defect of cheese |
|---|---|
| Autoren: | Velasco, Raquel, orcid:0000-0003-1701-, CABEZA, MARÍA CONCEPCIÓN, Ordonez, Juan A. |
| Verlagsinformationen: | Taylor & Francis Online |
| Publikationsjahr: | 2025 |
| Bestand: | Zenodo |
| Schlagwörter: | Cheese/microbiology, late blowing defect (LBD), Clostridium spp, milk contamination, butyric fermentation |
| Publikationsart: | article in journal/newspaper |
| Sprache: | English |
| Relation: | https://zenodo.org/records/14834587; oai:zenodo.org:14834587; 20.500.14352/117928; https://doi.org/10.1080/23311932.2025.2460462 |
| DOI: | 10.1080/23311932.2025.2460462 |
| Verfügbarkeit: | https://doi.org/10.1080/23311932.2025.2460462 https://zenodo.org/records/14834587 |
| Rights: | Creative Commons Attribution 4.0 International ; cc-by-4.0 ; https://creativecommons.org/licenses/by/4.0/legalcode |
| Dokumentencode: | edsbas.D57419ED |
| Datenbank: | BASE |
Nájsť tento článok vo Web of Science | DOI: | 10.1080/23311932.2025.2460462 |
|---|