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Results: 1-5 |
Results: 5

Authors: Morales, P Fernandez-Garcia, E Gaya, P Medina, M Nunez, M
Citation: P. Morales et al., Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes' milk cheese, J APPL MICR, 91(5), 2001, pp. 907-915

Authors: Oumer, A Gaya, P Fernandez-Garcia, E Mariaca, R Garde, S Medina, M Nunez, M
Citation: A. Oumer et al., Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture, J DAIRY RES, 68(1), 2001, pp. 117-129

Authors: Fernandez-Garcia, E Tomillo, J Nunez, M
Citation: E. Fernandez-garcia et al., Formation of biogenic amines in raw milk Hispanico cheese manufactured with proteinases and different levels of starter culture, J FOOD PROT, 63(11), 2000, pp. 1551-1555

Authors: Oumer, A Fernandez-Garcia, E Serrano, C Nunez, M
Citation: A. Oumer et al., Flavour of Hispanico cheese manufactured with Lactococcus lactis subsp lactis and L-lactis subsp cremoris as starter cultures, MILCHWISSEN, 55(6), 2000, pp. 325-328

Authors: Fernandez-Garcia, E Tomillo, J Nunez, M
Citation: E. Fernandez-garcia et al., Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese, INT J F MIC, 52(3), 1999, pp. 189-196
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