Antonio José Trujillo Mesa-rekin lankidetzan egindako argitalpenak (2)

2007

  1. Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 3, pp. 747-754

  2. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese

    Journal of Dairy Science, Vol. 90, Núm. 1, pp. 124-135