Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

1. Alegría, Á.
2. González, P.
3. Delgado, S.
4. Flórez, A.B.
5. Hernández-Barranco, A.M.
6. Rodríguez, A.
7. Mayo, B.