Author/Creator: Diezhandino, I. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Diezhandino, I.

1. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). (1st February 2015)

Authors:: Diezhandino, I.; Fernández, D.; González, L.; McSweeney, P.L.H.; Fresno, J.M.
Journal:: Food chemistry
Issue:: Volume 168(2015)
Page Start:: 134
Record Type:: Journal Article
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2. Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). (January 2016)

Authors:: Diezhandino, I.; Fernández, D.; Sacristán, N.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 65(2016)
Page Start:: 1118
Record Type:: Journal Article
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