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Microflora of Tafí Cheese: Changes During Manufacture and Maturation

Graciela S DE Giori1, Graciela F DE Valdéz1, Aída P DE Ruiz Holgado1

  • 1Centro de Referencia para Lactobacilos (CERELA), Instituto de Microbiología-Facultad de Bioquímica, Quimica y Farmacia-U.N.T., Chacabuco 145 - 4000, San Miguel de Tucumán, Tucumán, Argentina.

Journal of Food Protection
|March 29, 2019
PubMed

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