MARIA DOLORES VIRTO LECUONA-rekin lankidetzan egindako argitalpenak (12)

2016

  1. Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese

    Food Chemistry, Vol. 197, pp. 622-633

2014

  1. Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations

    Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416

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

2010

  1. Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

    Journal of Dairy Science, Vol. 93, Núm. 9, pp. 3902-3909

2009

  1. Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

    Journal of Dairy Research, Vol. 76, Núm. 3, pp. 301-307

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

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

2000

  1. Coagulating and lipolytic activities of artisanal lamb rennet pastes

    Journal of Dairy Research, Vol. 67, Núm. 3, pp. 393-402

  2. 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

1999

  1. Changes in Free Fatty Acids during Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

    Journal of Dairy Science, Vol. 82, Núm. 5, pp. 885-890