Marta Albisu Aguado-rekin lankidetzan egindako argitalpenak (7)

2023

  1. Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

    Foods, Vol. 12, Núm. 4

2017

  1. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

    Journal of Dairy Science, Vol. 100, Núm. 9, pp. 6962-6971

2012

  1. Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks

    Journal of Dairy Research, Vol. 79, Núm. 4, pp. 485-494

  2. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96

2003

  1. Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

    International Dairy Journal, Vol. 13, Núm. 7, pp. 547-557

  2. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

    International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399

2000

  1. Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year

    Lait, Vol. 80, Núm. 4, pp. 433-444