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Citation: P. Larrayoz et al., Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma, INT DAIRY J, 10(11), 2000, pp. 755-759

Authors: Larrayoz, P Martinez, MT Barron, LJR Torre, P Barcina, Y

Citation: P. Larrayoz et al., The evolution of free fatty acids during the ripening of Idiazabal cheese:influence of rennet type, EUR FOOD RE, 210(1), 1999, pp. 9-12

Authors: Larrayoz, P Carbonell, M Ibanez, F Torre, P Barcina, Y

Citation: P. Larrayoz et al., Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE), FOOD CHEM, 64(1), 1999, pp. 123-127