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Results:
1-8
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Results: 8
Authors:
Tornadijo, ME
Garcia, MC
Fresno, JM
Carballo, J
Citation: Me. Tornadijo et al., Study of Enterobacteriaceae during the manufacture and ripening of San Simon cheese, FOOD MICROB, 18(5), 2001, pp. 499-509
Authors:
Franco, I
Prieto, B
Urdiales, R
Fresno, JM
Carballo, J
Citation: I. Franco et al., Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety, FOOD CHEM, 74(4), 2001, pp. 463-469
Authors:
Prieto, B
Franco, I
Fresno, JM
Bernardo, A
Carballo, J
Citation: B. Prieto et al., Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughoutthe ripening process, INT DAIRY J, 10(3), 2000, pp. 159-167
Authors:
Prieto, B
Urdiales, R
Franco, I
Fresno, JM
Carballo, J
Citation: B. Prieto et al., "Quesucos de Liebana" cheese from cow's milk: biochemical changes during ripening, FOOD CHEM, 70(2), 2000, pp. 227-233
Authors:
Prieto, B
Urdiales, R
Franco, I
Tornadijo, ME
Fresno, JM
Carballo, J
Citation: B. Prieto et al., Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening, FOOD CHEM, 67(4), 1999, pp. 415-421
Authors:
Freitas, AC
Fresno, JM
Prieto, B
Franco, I
Malcata, FX
Carballo, J
Citation: Ac. Freitas et al., How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese, J SCI FOOD, 79(4), 1999, pp. 611-618
Authors:
Tornadijo, ME
Fresno, JM
Sarmiento, RM
Carballo, J
Citation: Me. Tornadijo et al., Study of the yeasts during the ripening process of Armada cheeses from rawgoat's milk, LAIT, 78(6), 1998, pp. 647-659
Authors:
Tornadijo, ME
Fresno, JM
Sarmiento, RM
Carballo, J
Citation: Me. Tornadijo et al., Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production, LAIT, 78(6), 1998, pp. 661-672
Risultati:
1-8
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