✦ LIBER ✦

SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKET

✍ Scribed by M.A. GONZÁLEZ VIÑAS; J.M. POVEDA; L. CABEZAS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

Sensory evaluation, chemical composition

✍ Tiina Ritvanen; Soili Lampolahti; Leena Lilleberg; Tuomo Tupasela; Merja Isoniem 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 425 KB

Sensory and Mass Spectrometric Analysis

✍ J.Á. Gómez-Ruiz; G. Taborda; L. Amigo; M. Ramos; E. Molina 📂 Article 📅 2007 🏛 American Dairy Science Association 🌐 English ⚖ 155 KB

Microbiological, physical–chemical and s

✍ Carla D. Las Casas Lima; Mônica M. O. P. Cerqueira; Elaine G. Ferreira; César L. 📂 Article 📅 2008 🏛 Springer 🌐 English ⚖ 279 KB

Microbial, chemical and sensorial variab

✍ Ana Belén Flórez; Patricia Ruas-Madiedo; Leocadio Alonso; Baltasar Mayo 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 210 KB