Baltasar Mayo Pérez-rekin lankidetzan egindako argitalpenak (3)

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

  2. Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

    LWT, Vol. 180

2013

  1. Molecular study of Geotrichum strains isolated from Armada cheese

    Food Microbiology, Vol. 36, Núm. 2, pp. 481-487