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Publications by Bernardo Prieto

Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante Cheese

Analytical Chemistry

English

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

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Effect of Ripening Temperature on the Quality of Low Moisture Mozzarella Cheese: 1. Composition and Proteolysis

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Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening

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An Over View of Ovine and Caprine Dermatophytosis

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Studies on Cheese Ripening

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Effect of Milk Pasteurization on Lipolysis During Ripening of Ovine Cheese Manufactured at Different Times of the Year

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Technological Optimisation of Picante Cheese Using Microbiological, Chemical and Physical Criteria

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Replication Properties of dUTPase-deficient Mutants of Caprine and Ovine Lentiviruses.

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