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Results:
1-8
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Results: 8
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
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
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
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
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
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
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
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:
1-8
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