Authors:
Gomez, R
Sanchez, E
Vioque, M
Ferreira, J
Tejada, L
Fernandez-Salguero, J
Citation: R. Gomez et al., Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L, MILCHWISSEN, 56(1), 2001, pp. 16-19
Authors:
Tejada, L
Gomez, R
Vioque, M
Sanchez, E
Mata, C
Fernandez-Salguero, J
Citation: L. Tejada et al., Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe cheese, J SENS STUD, 15(3), 2000, pp. 251-262
Authors:
Vioque, M
Gomez, R
Sanchez, E
Mata, C
Tejada, L
Fernandez-Salguero, J
Citation: M. Vioque et al., Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis ascoagulants, J AGR FOOD, 48(2), 2000, pp. 451-456
Citation: J. Fernandez-salguero et E. Sanjuan, Influence of vegetable and animal rennet on proteolysis during ripening inewes' milk cheese, FOOD CHEM, 64(2), 1999, pp. 177-183
Authors:
Fernandez-Salguero, J
Sanchez, E
Gomez, R
Mata, C
Vioque, M
Tejada, L
Citation: J. Fernandez-salguero et al., A preliminary study of microbiological quality of cardoons Cynara L. used in the manufacture of traditional cheeses, MILCHWISSEN, 54(12), 1999, pp. 688-690
Authors:
Carmona, MA
Sanjuan, E
Gomez, R
Fernandez-Salguero, J
Citation: Ma. Carmona et al., Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L, J SCI FOOD, 79(5), 1999, pp. 737-744