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Authors: ORDONEZ AI IBANEZ FC TORRE P BARCINA Y

Citation: Ai. Ordonez et al., CHARACTERIZATION OF THE CASEIN HYDROLYSIS OF IDIAZABAL CHEESE MANUFACTURED FROM BOVINE-MILK, Journal of dairy science, 81(8), 1998, pp. 2089-2095

Authors: ORDONEZ AI IBANEZ FC TORRE P BARCINA Y

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Authors: IBANEZ FC ORDONEZ AI VICENTE MS TORRES MI BARCINA Y

Citation: Fc. Ibanez et al., EFFECT OF BRINING TIME ON PROTEOLYTIC CHA NGES IN IDIAZABAL CHEESE DURING RIPENING, Food science and technology international, 2(5), 1996, pp. 335-339

Authors: BARCINA Y IBANEZ FC ORDONEZ AI

Citation: Y. Barcina et al., EVOLUTION OF FREE AMINO-ACIDS DURING IDIAZABAL CHEESE RIPENING, Food control, 6(3), 1995, pp. 161-164

Authors: IBANEZ FC TORRES MI ORDONEZ AI BARCINA Y

Citation: Fc. Ibanez et al., CHANGES IN PHYSICOCHEMICAL PROPERTIES AND IN CONTENT OF NITROGEN-COMPOUNDS WITH TRADITIONAL SMOKING DURING THE RIPENING OF IDIAZABAL CHEESE, Netherlands milk and dairy journal, 49(4), 1995, pp. 167-175