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Publications by José M. Fresno
Penicillium Species During the Manufacturing and Ripening of Armada Raw Goat's Milk Cheese: Identification, Characteristics and in Vitro Potential Toxins Production
Le Lait
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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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Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
Italian Journal of Food Safety
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Staphylococcus Aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production
Dynamics of Bacterial Communities During the Ripening Process of Different Croatian Cheese Types Derived From Raw Ewe's Milk Cheeses
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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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Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese
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Significance and Dyinamics of Salt During Storage and Ripening of White Cheese in Industrial Production
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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
On the Phosphatase in Cow's and Goat's Milk
Nihon Chikusan Gakkaiho
