López-Díaz, T.M.; Alegría, Á.; Rodríguez-Calleja, J.M.; Combarros-Fuertes, P.; Fresno, J.M.; Santos, J.A.; Flórez, A.B.; Mayo, B.
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics. Dairy 2023, 4, 410-422.
https://doi.org/10.3390/dairy4030027
AMA Style
López-Díaz TM, Alegría Á, Rodríguez-Calleja JM, Combarros-Fuertes P, Fresno JM, Santos JA, Flórez AB, Mayo B.
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics. Dairy. 2023; 4(3):410-422.
https://doi.org/10.3390/dairy4030027
Chicago/Turabian Style
López-Díaz, Teresa María, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez, and Baltasar Mayo.
2023. "Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics" Dairy 4, no. 3: 410-422.
https://doi.org/10.3390/dairy4030027
APA Style
López-Díaz, T. M., Alegría, Á., Rodríguez-Calleja, J. M., Combarros-Fuertes, P., Fresno, J. M., Santos, J. A., Flórez, A. B., & Mayo, B.
(2023). Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics. Dairy, 4(3), 410-422.
https://doi.org/10.3390/dairy4030027
