Universidad Pública de Navarra-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2007

  1. An international ring trial for the sensory evaluation of raw ewes' milk cheese texture

    International Dairy Journal, Vol. 17, Núm. 9, pp. 1139-1147

2002

  1. Brining time and smoking influence on acceptability of Idiazabal cheese

    Journal of Food Quality, Vol. 25, Núm. 1, pp. 51-62

2001

  1. Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

    International Dairy Journal, Vol. 11, Núm. 10, pp. 771-778

1999

  1. Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

    International Journal of Food Microbiology, Vol. 49, Núm. 3, pp. 139-149

  2. Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

    Food Microbiology, Vol. 16, Núm. 3, pp. 237-247

  3. Propriétés physicochimique et variabilité de la microflore secondaire au cours de la fabrication et de l'affinage du fromage Idiazabal

    Lait, Vol. 79, Núm. 3, pp. 281-290

1998

  1. Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese

    International Dairy Journal, Vol. 8, Núm. 8, pp. 725-732