Citation: Ms. Vicente et Jc. Gottifredi, Estimation of solvent activities in polymers solutions using a group-contribution method, SEP PURIF T, 22-3(1-3), 2001, pp. 671-679
Authors:
Barron, LJR
de Labastida, EF
Perea, S
Chavarri, F
de Vega, C
Vicente, MS
Torres, MI
Najera, AI
Virto, M
Santisteban, A
Perez-Elortondo, FJ
Albisu, M
Salmeron, J
Mendia, C
Torre, P
Ibanez, FC
de Renobales, M
Citation: Ljr. Barron et al., Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture, INT DAIRY J, 11(10), 2001, pp. 771-778
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type, FOOD CHEM, 72(3), 2001, pp. 309-317
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Casein breakdown during ripening of Idiazabal cheese: influence of starterand rennet type, J SCI FOOD, 81(2), 2001, pp. 210-215