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
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
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