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Publications by LUÍS ABRUNHOSA
Use of Ozone to Reduce Molds in a Cheese Ripening Room
Journal of Food Protection
Microbiology
Food Science
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Use of Some Lactic Acid Bacterial Strains in Enhancing Ras Cheese Ripening
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Proteolytic Enzymes of Ripening Cheddar Cheese
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Studies on Molds Found in Mold Starter for Blue Cheese
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Ripening of Cheese at Low Temperature and That Quality.
journal of the japanese society for cold preservation of food
Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
