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Results:
1-15
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Results: 15
Authors:
NAJERA AI
BARCINA Y
DERENOBALES M
BARRON LJR
Citation: Ai. Najera et al., INFLUENCE OF TRADITIONAL SMOKING ON THE TRIGLYCERIDE COMPOSITION DURING THE RIPENING OF IDIAZABAL CHEESE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 197-201
Authors:
ORDONEZ AI
IBANEZ FC
TORRE P
BARCINA Y
PEREZELORTONDO FJ
Citation: Ai. Ordonez et al., APPLICATION OF MULTIVARIATE-ANALYSIS TO SENSORY CHARACTERIZATION OF EWES MILK CHEESE, Journal of sensory studies, 13(1), 1998, pp. 45-55
Authors:
ORDONEZ AI
IBANEZ FC
TORRE P
BARCINA Y
Citation: Ai. Ordonez et al., CHARACTERIZATION OF THE CASEIN HYDROLYSIS OF IDIAZABAL CHEESE MANUFACTURED FROM BOVINE-MILK, Journal of dairy science, 81(8), 1998, pp. 2089-2095
Authors:
NAJERA AI
BARCINA Y
DERENOBALES M
BARRON LJR
Citation: Ai. Najera et al., CHANGES IN TRIACYLGLYCEROLS DURING THE RIPENING OF IDIAZABAL CHEESE, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3252-3256
Authors:
NAJERA AI
BARCINA Y
DERENOBALES M
BARRON LJR
Citation: Ai. Najera et al., DETERMINATION OF TRIACYLGLYCEROL COMPOSITION OF IDIAZABAL CHEESE, Chromatographia, 47(9-10), 1998, pp. 579-586
Authors:
ORDONEZ AI
IBANEZ FC
TORRE P
BARCINA Y
Citation: Ai. Ordonez et al., FORMATION OF BIOGENIC-AMINES IN IDIAZABAL EWES-MILK CHEESE - EFFECT OF RIPENING, PASTEURIZATION, AND STARTER, Journal of food protection, 60(11), 1997, pp. 1371-1375
Authors:
ARIZCUN C
BARCINA Y
TORRE P
Citation: C. Arizcun et al., IDENTIFICATION AND CHARACTERIZATION OF PROTEOLYTIC ACTIVITY OF ENTEROCOCCUS SPP. ISOLATED FROM MILK AND RONCAL AND IDIAZABAL CHEESE, International journal of food microbiology, 38(1), 1997, pp. 17-24
Authors:
ARIZCUN C
BARCINA Y
TORRE P
Citation: C. Arizcun et al., IDENTIFICATION OF LACTIC-ACID BACTERIA ISOLATED FROM RONCAL AND IDIAZABAL CHEESES, Le Lait, 77(6), 1997, pp. 729-736
Authors:
IBANEZ FC
ORDONEZ AI
VICENTE MS
TORRES MI
BARCINA Y
Citation: Fc. Ibanez et al., EFFECT OF BRINING TIME ON PROTEOLYTIC CHA NGES IN IDIAZABAL CHEESE DURING RIPENING, Food science and technology international, 2(5), 1996, pp. 335-339
Authors:
BARCINA Y
IBANEZ FC
ORDONEZ AI
Citation: Y. Barcina et al., EVOLUTION OF FREE AMINO-ACIDS DURING IDIAZABAL CHEESE RIPENING, Food control, 6(3), 1995, pp. 161-164
Authors:
IBANEZ FC
TORRES MI
ORDONEZ AI
BARCINA Y
Citation: Fc. Ibanez et al., CHANGES IN PHYSICOCHEMICAL PROPERTIES AND IN CONTENT OF NITROGEN-COMPOUNDS WITH TRADITIONAL SMOKING DURING THE RIPENING OF IDIAZABAL CHEESE, Netherlands milk and dairy journal, 49(4), 1995, pp. 167-175
Authors:
QUILES A
GONZALO C
BARCINA Y
FUENTES F
HEVIA M
Citation: A. Quiles et al., PROTEIN-QUALITY OF SPANISH MURCIANO-GRANADINA GOAT MILK DURING LACTATION, Small ruminant research, 14(1), 1994, pp. 67-72
Authors:
NAJERA AI
BARRON LJR
BARCINA Y
Citation: Ai. Najera et al., CHANGES IN FREE FATTY-ACIDS DURING THE RIPENING OF IDIAZABAL CHEESE -INFLUENCE OF BRINING TIME AND SMOKING, Journal of Dairy Research, 61(2), 1994, pp. 281-288
Authors:
NAJERA AI
BARRON LJR
BARCINA Y
Citation: Ai. Najera et al., LIPID FRACTION COMPOSITION OF COWS, SHEEP S, AND GOATS CHEESE, AND THE INFLUENCE ON ITS QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 345-363
Authors:
ELORTONDO FJP
ALBISU M
BARCINA Y
Citation: Fjp. Elortondo et al., CHANGES IN THE MICROFLORA OF IDIAZABAL CHEESE WITH THE ADDITION OF COMMERCIAL LACTIC STARTERS, Australian Journal of Dairy Technology, 48(1), 1993, pp. 10-14
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1-15
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