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Publications by Karol E. Monroy-Gayosso
Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
Food and Nutrition Sciences
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The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
Microbiology spectrum
Ecology
Immunology
Cell Biology
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Microbiology
Genetics
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Physiology
Influence of Raw Milk Microflora on the Characteristics of Swiss-Type Cheeses : II. Biochemical and Sensory Characteristics
Le Lait
Effect of Iron Fortification on Microstructural, Textural, and Sensory Characteristics of Caprine Milk Cheddar Cheeses Under Different Storage Treatments
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Technological and Characteristics of Low-Fat Cheeses: A Review
Assiut Journal of Agricultural Sciences
Production and Sensory Evaluation of Novel Cheeses Made With Prebiotic Substances: Inulin and Oligofructose
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Sensory and Objective Mutton Quality Characteristics of SA Merino Sheep Selected for and Against Reproductive Fitness
South African Journal of Animal Sciences
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Prediction of Texture Sensory From Instrumental Measurements in Processed Cheeses With Different Fat Contents
Journal of Food Studies
Effect of Selected Factors on Water Activity and Microbiological Quality of Ewe’s Milk Soft Cheeses
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
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Functional, Rheological and Sensory Characteristics of Defatted-Hydrolyzed Rice Bran as Fat Replacers in Prepared Biscuit
Arab Universities Journal of Agricultural Sciences
