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Publications by Amparo Tárrega
Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”
Dairy Science and Technology
Biochemistry
Food Science
Related publications
Transference of Lutein During Cheese Making, Color Stability, and Sensory Acceptance of Prato Cheese
Food Science and Technology
Biotechnology
Food Science
Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo
Mljekarstvo
Animal Science
Zoology
Food Science
Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
Relations Between the Sensory Properties and Fat Ingredients of Lipsticks
OCL - Oilseeds and fats, Crops and Lipids
Biochemistry
Agronomy
Crop Science
Food Science
The Effect of Sorbate on Microbiological, Sensory Properties and Ripening Parameters of Kashar Cheese
Food and Health
Dynamic Oral Processing and Characterisation of Functional Ingredient Enriched Low-Fat Cream Cheese
