✦ LIBER ✦

Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese

✍ Scribed by Sonia Garde; Marta Ávila; Margarita Medina; Manuel 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

Effect of High-Pressure Treatment and a

✍ M. Ávila; S. Garde; P. Gaya; M. Medina; M. Nuñez 📂 Article 📅 2006 🏛 American Dairy Science Association 🌐 English ⚖ 306 KB

Volatile compounds and aroma of Hispánic

✍ Sonia Garde; Marta Ávila; Estrella Fernández-García; Margarita Medina; Manuel Nu 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 236 KB

Effect of a bacteriocin-producing Lactoc

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

Proteolysis, Volatile Compounds, and Sen

✍ S. Garde; P. Gaya; E. Fernández-García; M. Medina; M. Nuñez 📂 Article 📅 2003 🏛 American Dairy Science Association 🌐 English ⚖ 384 KB

Effects of Proteus vulgaris growth on th

✍ P. Deetae; J. Mounier; P. Bonnarme; H.E. Spinnler; F. Irlinger; S. Helinck 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 503 KB