Francisco Xavier Malcata-rekin lankidetzan egindako argitalpenak (3)

2003

  1. Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

    International Dairy Journal, Vol. 13, Núm. 7, pp. 537-545

1999

  1. How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 4, pp. 611-618

1998

  1. Influence of milk source and ripening time on free amino acid profile of Picante cheese

    Food Control, Vol. 9, Núm. 4, pp. 187-194