Instituto de Productos Lácteos de Asturias -ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2023

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

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

2007

  1. Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates

    International Dairy Journal, Vol. 17, Núm. 4, pp. 350-357

  2. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese

    International Dairy Journal, Vol. 17, Núm. 8, pp. 961-967

2006

  1. Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

    European Food Research and Technology, Vol. 223, Núm. 4, pp. 503-508