Publikationen, an denen er mitarbeitet BERNARDO PRIETO GUTIÉRREZ (3)

2024

  1. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

    Dairy, Vol. 5, Núm. 1, pp. 93-105

2023

  1. Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

    Dairy, Vol. 4, Núm. 1, pp. 222-234

  2. Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

    Foods, Vol. 12, Núm. 4