Francisco Xavier Malcata-rekin lankidetzan egindako argitalpenak (3)

1999

  1. 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

  1. 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

  1. 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