Biltzar ekarpenak (4) Ikertzaileren baten partaidetza izan duten argitalpenak

1998

  1. Effect of ripening time and type of rennet on the proteolysis during the ripening of Leon cow's milk cheese

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  2. Mineral content throughout the ripening of three Spanish traditional cheese varieties (Picon Bejes-Tresviso, Babia-Laciana and Leon)

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  3. Proteolysis of Picante cheese: Effects of ripening time and combination of ovine and caprine milks

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  4. Proteolytic changes during the ripening process of Babia-Laciana goat's raw milk cheese

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS