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

Authors: Fernandez-Salguero, J Sanjuan, E

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