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Citation: Mag. Vinas et al., Sensory and chemical evaluation of Manchego cheese and other cheese varieties available in the Spanish market, J FOOD QUAL, 24(2), 2001, pp. 157-165

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: Poveda, JM Cabezas, L Garcia, A

Citation: Jm. Poveda et al., Changes in physicochemical properties and proteolysis in Manchego cheese preserved in olive oil, MILCHWISSEN, 54(5), 1999, pp. 252-255

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