Publications by the researcher in collaboration with DOMINGO FERNÁNDEZ GARCÍA (3)

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

2021

  1. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

    Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552

  2. Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

    Dairy, Vol. 2, Núm. 2, pp. 242-255