✦ LIBER ✦

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

✍ Scribed by C. Ballesteros; J.M. Poveda; M.A. González-Viñas; L. Cabezas

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RELATIONSHIP BETWEEN SENSORY AND INSTRUM

✍ MIGUEL ANGEL GONZÁLEZ VIÑAS; CRISTINA BALLESTEROS; PEDRO J. MARTÍN-ALVAREZ; LOUR 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 158 KB

Comparison of microflora, chemical and s

✍ L. Cabezas; I. Sánchez; J.M. Poveda; S. Seseña; Ma.LL. Palop 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 137 KB

Biochemical and Microbiological Characte

✍ Fontecha, J.; Peláez, C.; Juárez, M.; Requena, T.; Gómez, C.; Ramos, M. 📂 Article 📅 1990 🏛 American Dairy Science Association 🌐 English ⚖ 646 KB

Application of Partial Least Squares reg

✍ Lourdes Cabezas; Miguel Angel González-Viñas; Cristina Ballesteros; Pedro J. Mar 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 253 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

Differences in volatiles, and chemical,

✍ J. Horne; S. Carpino; L. Tuminello; T. Rapisarda; L. Corallo; G. Licitra 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 279 KB