BERNARDO
PRIETO GUTIÉRREZ
PROFESOR CONTRATADO DOCTOR
Francisco Xavier
Malcata
Publications by the researcher in collaboration with Francisco Xavier Malcata (3)
1999
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How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese
Journal of the Science of Food and Agriculture, Vol. 79, Núm. 4, pp. 611-618
1998
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Influence of milk source and ripening time on free amino acid profile of Picante cheese
Food Control, Vol. 9, Núm. 4, pp. 187-194
1997
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Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese
Food Chemistry, Vol. 60, Núm. 2, pp. 219-229