Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

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How to cite this article

APA /

SacristÃ¡n, N., FernÃ¡ndez, D., Castro, J. M., Tornadijo, M. E., & Fresno, J. M. (2016). Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goatâ€™s milk cheese. African Journal of Microbiology Research, 10(9), 301-311.

Chicago /

Noelia Sacrist&an, Domingo Fern&andez, Jos&e M Castro, Mar&ia E Tornadijo and Jos&e M Fresno. "Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goatâ€™s milk cheese." African Journal of Microbiology Research 10, no. 9 (2016): 301-311.

MLA /

Noelia Sacristaacute;n, et al. "Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goatâ€™s milk cheese." African Journal of Microbiology Research 10.9 (2016): 301-311.

DOI /

https://doi.org/10.5897/AJMR2015.7833

URL /

https://academicjournals.org/journal/AJMR/article-abstract/BE3056A57531

This article is published under the terms of the Creative Commons Attribution License 4.0

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