Study of Enterobacteriaceae during the manufacture and ripening of San Simon cheese

By Tornadijo M.E.   Garca M.C.   Fresno J.M.   Carballo J.  

Food Microbiology, Vol. 18, Iss. 5, 2001-10 ,pp. : 499-509

Elsevier

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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simon cheese

By Garcia M.C.   Rodriguez M.J.   Bernardo A.   Tornadijo M.E.   Carballo J.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 23-33

Elsevier

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Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

By Franco I.   Prieto B.   Urdiales R.   Fresno J.M.   Carballo J.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 463-469

Elsevier

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Hydrolysis of s - and -caseins during ripening of Serra cheese

By Macedo A.C.   Malcata F.X.  

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 43-48

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Changes in the volatile fraction during ripening of Mahon cheese

By Mulet A.   Escriche I.   Rossello C.   Tarrazo J.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 219-225

Elsevier

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