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An Orange-Reddish Pigmentation in Roquefort Cheese

Graciela Font de Valdez1, Graciela Savoy de Giori1, Aida Pesce de Ruiz Holgado1

  • 1Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina and Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina.

Journal of Food Protection
|April 10, 2019
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