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Results: 1-11 |
Results: 11
Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture
Authors: Barron, LJR de Labastida, EF Perea, S Chavarri, F de Vega, C Vicente, MS Torres, MI Najera, AI Virto, M Santisteban, A Perez-Elortondo, FJ Albisu, M Salmeron, J Mendia, C Torre, P Ibanez, FC de Renobales, M
Citation: Ljr. Barron et al., Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture, INT DAIRY J, 11(10), 2001, pp. 771-778
Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties
Authors: Barcenas, P San Roman, RPD Elortondo, FJP Albisu, M
Citation: P. Barcenas et al., Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties, FOOD QUAL P, 12(4), 2001, pp. 269-279
Selection and screening of a descriptive panel for ewes milk cheese sensory profiling
Authors: Barcenas, P Elortondo, FJP Albisu, M
Citation: P. Barcenas et al., Selection and screening of a descriptive panel for ewes milk cheese sensory profiling, J SENS STUD, 15(1), 2000, pp. 79-99
Effect of milk pasteurization on lipolysis during ripening of ovine cheesemanufactured at different times of the year
Authors: Chavarri, F Bustamante, MA Santisteban, A Virto, M Albisu, M Barron, LJR de Renobales, M
Citation: F. Chavarri et al., Effect of milk pasteurization on lipolysis during ripening of ovine cheesemanufactured at different times of the year, LAIT, 80(4), 2000, pp. 433-444
Biofilms in the food industry
Authors: Elortondo, FJP Salmeron, J Albisu, M Casas, C
Citation: Fjp. Elortondo et al., Biofilms in the food industry, FOOD SC TEC, 5(1), 1999, pp. 25-30
Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures
Authors: Barcenas, P Elortondo, FJP Salmeron, J Albisu, M
Citation: P. Barcenas et al., Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures, J SENS STUD, 14(2), 1999, pp. 161-179
Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese
Authors: Ortigosa, M Barcenas, P Arizcun, C Perez-Elortondo, F Albisu, M Torre, P
Citation: M. Ortigosa et al., Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese, FOOD MICROB, 16(3), 1999, pp. 237-247
Development of standardized sensory methodologies: some applications to Protected Designation of Origin cheeses
Authors: Elortondo, FJP Barcenas, P Casas, G Salmeron, J Albisu, M
Citation: Fjp. Elortondo et al., Development of standardized sensory methodologies: some applications to Protected Designation of Origin cheeses, SCI ALIMENT, 19(5), 1999, pp. 543-558
Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese
Authors: Elortondo, FJP Albisu, M Barcina, Y
Citation: Fjp. Elortondo et al., Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese, INT J F MIC, 49(3), 1999, pp. 139-149
Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese
Authors: Elortondo, FJP Albisu, M Barcina, Y
Citation: Fjp. Elortondo et al., Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese, LAIT, 79(3), 1999, pp. 281-290
Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese
Authors: Elortondo, FJP Echobarria, PA Albisu, M Barcina, Y
Citation: Fjp. Elortondo et al., Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese, INT DAIRY J, 8(8), 1998, pp. 725-732
Risultati: 1-11 |