✦ LIBER ✦

Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

✍ Scribed by L. Cabezas; I. Sánchez; J.M. Poveda; S. Seseña; Ma.LL. Palop

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbiological, biochemical and sensory

✍ C. Ballesteros; J.M. Poveda; M.A. González-Viñas; L. Cabezas 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 140 KB

Comparison of ripening characteristics o

✍ John Sørensen; Connie Benfeldt 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 163 KB

CHANGES IN CHEMICAL, SENSORY AND RHEOLOG

✍ MIGUEL ANGEL GONZÁLEZ-VIÑAS; JUSTA POVEDA; ANTONIA GARCÍA RUIZ; LOURDES CABEZAS 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 414 KB

Changes in Microbiological, Chemical, Rh

✍ M. NUÑEZ; P. GAYA; M. MEDINA; M. A. RODRÍGUEZ-MARÍN; C. GARCÍA-ASER 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 724 KB

Poster A6 Chemical and rheological chara

✍ Uceda, R.; Gaya, P.; Medina, M.; Nuñez, M. 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 78 KB

A comparison of the chemical, microbiolo

✍ Photis Papademas; Richard K Robinson 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 125 KB