Authors: Buffa, M Guamis, B Pavia, M Trujillo, AJ

Citation: M. Buffa et al., Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk, INT DAIRY J, 11(3), 2001, pp. 175-179

Authors: Buffa, M Guamis, B Royo, C Trujillo, AJ

Citation: M. Buffa et al., Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure- treated milk, FOOD MICROB, 18(1), 2001, pp. 45-51

Authors: Buffa, M Trujillo, AJ Guamis, B

Citation: M. Buffa et al., Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk, MILCHWISSEN, 56(5), 2001, pp. 243-246

Authors: Trujillo, AJ Capellas, M Buffa, M Royo, C Gervilla, R Felipe, X Sendra, E Saldo, J Ferragut, V Guamis, B

Citation: Aj. Trujillo et al., Application of high pressure treatment for cheese production, FOOD RES IN, 33(3-4), 2000, pp. 311-316

Authors: Guamis, B Trujillo, AJ Sendra, E Buffa, M Saldo, J

Citation: B. Guamis et al., High pressure applications in milk treatment for cheesemaking and accelerated ripening, HIGH PR RES, 19(1-6), 2000, pp. 409-415

Authors: Buffa, M Trujillo, AJ Royo, C Guamis, B

Citation: M. Buffa et al., Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk, HIGH PR RES, 19(1-6), 2000, pp. 417-422