Authors: NAJERA AI BARCINA Y DERENOBALES M BARRON LJR

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Authors: NAJERA AI BARCINA Y DERENOBALES M BARRON LJR

Citation: Ai. Najera et al., CHANGES IN TRIACYLGLYCEROLS DURING THE RIPENING OF IDIAZABAL CHEESE, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3252-3256

Authors: NAJERA AI BARCINA Y DERENOBALES M BARRON LJR

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Authors: CHAVARRI F VIRTO M MARTIN C NAJERA AI SANTISTEBAN A BARRON LJR DERENOBALES M

Citation: F. Chavarri et al., DETERMINATION OF FREE FATTY-ACIDS IN CHEESE - COMPARISON OF 2 ANALYTICAL METHODS, Journal of Dairy Research, 64(3), 1997, pp. 445-452

Authors: NAJERA AI BARRON LJR BARCINA Y

Citation: Ai. Najera et al., CHANGES IN FREE FATTY-ACIDS DURING THE RIPENING OF IDIAZABAL CHEESE -INFLUENCE OF BRINING TIME AND SMOKING, Journal of Dairy Research, 61(2), 1994, pp. 281-288

Authors: NAJERA AI BARRON LJR BARCINA Y

Citation: Ai. Najera et al., LIPID FRACTION COMPOSITION OF COWS, SHEEP S, AND GOATS CHEESE, AND THE INFLUENCE ON ITS QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 345-363