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Publications by Francisco Javier Solorio-Sánchez

Evaluation of Milk Composition and Fresh Soft Cheese From an Intensive Silvopastoral System in the Tropics

Dairy Science and Technology

English

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The Potential of Silvopastoral Systems for Milk and Meat Organic Production in the Tropics

Organic Farming for Sustainable Agriculture

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Milk Yield and Blood Urea Nitrogen in Crossbred Cows grazingLeucaena Leucocephalain a Silvopastoral System in the Mexican Tropics

Tropical Grasslands - Forrajes Tropicales

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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

Applied Ecology and Environmental Research

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Fresh Cheese Production on the Basis of Milk-Protein Coaggregates

Biotechnology in Animal Husbandry

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Preparation of Fresh Cheese From Caprine Milk as a Model for the Reduction of Allergenicity

Journal of Nutritional Science and Vitaminology

English

Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures

African Journal of Food Science and Technology

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Differentiation of Sheep Milk and Cheese Based on Quality and Composition

Ciencia e investigación agraria

English

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Health Professions

English