Publicacións nas que colabora con María Inmaculada Franco Matilla (4)

2004

  1. Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

    Food Chemistry, Vol. 85, Núm. 3, pp. 389-398

2003

  1. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

    International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230

2002

  1. Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese

    Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735

  2. Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

    International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671