Diversity and spoilage potential of Pseudomonas spp. from Spanish milk and dairy products: Impact on fresh cheese and milk quality
Marta Ávila, Carmen Sánchez, Javier Calzada, Iván Briega, Pablo Bailo, M.I. Berruga, J. Tomillo, Eva Rodrı́guez, Antonia Picón, Sonia Garde
Topics & Concepts
Food spoilageFood scienceQuality (philosophy)CheesemakingFarmer cheeseDiversity (politics)BiologyBiotechnologyMilk productsBacteriaEpistemologySociologyGeneticsAnthropologyPhilosophySalmonella and Campylobacter epidemiologyListeria monocytogenes in Food SafetyFood Safety and Hygiene