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Results:
1-12
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Results: 12
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
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type, FOOD CHEM, 72(3), 2001, pp. 309-317
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Casein breakdown during ripening of Idiazabal cheese: influence of starterand rennet type, J SCI FOOD, 81(2), 2001, pp. 210-215
Authors:
Perea, S
de Labastida, EF
Najera, AI
Chavarri, F
Virto, M
de Renobales, M
Barron, LJR
Citation: S. Perea et al., Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture, EUR FOOD RE, 210(5), 2000, pp. 318-323
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
Authors:
Bustamante, M
Chavarri, F
Santisteban, A
Ceballos, G
Hernandez, I
Miguelez, MJ
Aranburu, I
Barron, LJR
Virto, M
De Renobales, M
Citation: M. Bustamante et al., Coagulating and lipolytic activities of artisanal lamb rennet pastes, J DAIRY RES, 67(3), 2000, pp. 393-402
Authors:
Larrayoz, P
Martinez, MT
Barron, LJR
Torre, P
Barcina, Y
Citation: P. Larrayoz et al., The evolution of free fatty acids during the ripening of Idiazabal cheese:influence of rennet type, EUR FOOD RE, 210(1), 1999, pp. 9-12
Authors:
Najera, AI
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening, LAIT, 79(5), 1999, pp. 527-534
Authors:
Chavarri, F
Bustamante, MA
Santisteban, A
Virto, M
Barron, LJR
De Renobales, M
Citation: F. Chavarri et al., Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year, J DAIRY SCI, 82(5), 1999, pp. 885-890
Authors:
Najera, AI
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography., GRASAS ACEI, 50(4), 1999, pp. 289-297
Authors:
Perona, JS
Ruiz-Gutierrez, V
Barron, LJR
Citation: Js. Perona et al., Highperformance liquid chromatography in the separation of triglycerides from complex animal fats., GRASAS ACEI, 50(4), 1999, pp. 298-311
Authors:
Najera, AI
Perea, S
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., A reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of anaged cheese, J AM OIL CH, 76(3), 1999, pp. 399-407
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