Paloma Torre Hernández-rekin lankidetzan egindako argitalpenak (8)

2016

  1. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

    Food Microbiology, Vol. 56, pp. 52-68

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

2005

  1. Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses

    Lait, Vol. 85, Núm. 6, pp. 491-513

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

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

  2. The evolution of free fatty acids during the ripening of Idiazábal cheese: Influence of rennet type

    European Food Research and Technology, Vol. 210, Núm. 1, pp. 9-12

1998

  1. Application of multivariate analysis to sensory characterization of ewes' milk cheese

    Journal of Sensory Studies, Vol. 13, Núm. 1, pp. 45-55

1996

  1. Estudio de quesos con denominación de origen Roncal e Idiazábal elaborados en Navarra

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 274, pp. 69-72