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Results:
1-7
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Results: 7
Authors:
Poveda, JM
Perez-Coello, MS
Cabezas, L
Citation: Jm. Poveda et al., Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening, EUR FOOD RE, 210(5), 2000, pp. 314-317
Authors:
Perez-Coello, MS
Gonzalez-Vinas, MA
Garcia-Romero, E
Cabezudo, MD
Sanz, J
Citation: Ms. Perez-coello et al., Chemical and sensory changes in white wines fermented in the presence of oak chips, INT J FOOD, 35(1), 2000, pp. 23-32
Authors:
Perez-Coello, MS
Sanchez, MA
Garcia, E
Gonzalez-Vinas, MA
Sanz, J
Cabezudo, MD
Citation: Ms. Perez-coello et al., Fermentation of white wines in the presence of wood chips of American and French oak, J AGR FOOD, 48(3), 2000, pp. 885-889
Authors:
Perez-Coello, MS
Martin-Alvarez, PJ
Cabezudo, MD
Citation: Ms. Perez-coello et al., Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis, Z LEBENSM U, 208(5-6), 1999, pp. 408-412
Authors:
Perez-Coello, MS
Perez, AIB
Iranzo, JFU
Alvarez, PJM
Citation: Ms. Perez-coello et al., Characteristics of wines fermented with different Saccharomyces cerevisiaestrains isolated from the La Mancha region, FOOD MICROB, 16(6), 1999, pp. 563-573
Authors:
Poveda, JM
Perez-Coello, MS
Cabezas, L
Citation: Jm. Poveda et al., Evolution of the free fatty acid fraction in Manchego cheese during ripening, MILCHWISSEN, 54(12), 1999, pp. 685-687
Authors:
Perez-Coello, MS
Sanz, J
Cabezudo, MD
Citation: Ms. Perez-coello et al., Determination of volatile compounds in hydroalcoholic extracts of French and American oak weed, AM J ENOL V, 50(2), 1999, pp. 162-165
Risultati:
1-7
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