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Publications by I. Escriche

Characteristics of Ripened Tronchón Cheese From Raw Goat Milk Containing Legally Admissible Amounts of Antibiotics

Journal of Dairy Science

English

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Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

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Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese

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Determination of the Survival Kinetics of Salmonella Spp. On the Surface of Ripened Raw‐milk Cheese During Storage at Different Temperatures

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Effects of Cow, Goat, and Buffalo Milk on the Characteristics of Cream Cheese With Whey Retention

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Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese

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Classical Enterotoxins of Coagulase-Positive Staphylococcus Aureus Isolates From Raw Milk and Products for Raw Milk Cheese Production in Ireland

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Evolution of the Volatile Components of Ewe Raw Milk La Serena Cheese During Ripening. Correlation With Flavour Characteristics

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