Publicaciones en las que colabora con Ana Bernardo Álvarez (5)

2004

  1. Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

    Food Control, Vol. 15, Núm. 4, pp. 271-279

2002

  1. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 19, Núm. 1, pp. 23-33

1997

  1. Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 2, pp. 148-154

1996

  1. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230

1995

  1. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

    Le Lait, Vol. 75, Núm. 6, pp. 551-570