✦ LIBER ✦

Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese

✍ Scribed by M. Ávila; S. Garde; P. Gaya; M. Medina; M. Nuñez

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of a bacteriocin-producing lac

✍ Marta Ávila; Sonia Garde; Pilar Gaya; Margarita Medina; Manuel Nuñez 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 231 KB

Influence of a bacteriocin-producing lac

✍ Sonia Garde; Marta Ávila; Margarita Medina; Manuel Nuñez 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 319 KB

Effect of a bacteriocin-producing Lactoc

✍ Marta Ávila; Javier Calzada; Sonia Garde; Manuel Nuñez 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 342 KB

Effect of high-pressure treatment of ewe

✍ R. Alonso; A. Picon; P. Gaya; E. Fernández-García; M. Nuñez 📂 Article 📅 2012 🏛 American Dairy Science Association 🌐 English ⚖ 157 KB

Effect of combinations of high-pressure

✍ J.L. Arqués; E. Rodríguez; P. Gaya; M. Medina; M. Nuñez 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 226 KB

Effect of high-pressure treatment of mil

✍ Daniela D. Voigt; François Chevalier; John A. Donaghy; Margaret F. Patterson; Mi 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 927 KB