Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Luis J.R. Barrón
Effect of Milk Pasteurization on Lipolysis During Ripening of Ovine Cheese Manufactured at Different Times of the Year
Le Lait
Related publications
Dynamics of Bacterial Communities During the Ripening Process of Different Croatian Cheese Types Derived From Raw Ewe's Milk Cheeses
PLoS ONE
Multidisciplinary
Effect of Forage Type in the Ovine Diet on the Nutritional Profile of Sheep Milk Cheese Fat
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Pasteurization Effects on Yield and Physicochemical Parameters of Cheese in Cow and Goat Milk
Food Science and Technology
Biotechnology
Food Science
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Determination of the Survival Kinetics of Salmonella Spp. On the Surface of Ripened Raw‐milk Cheese During Storage at Different Temperatures
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante Cheese
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Physicochemical Parameters and Lactic Acid Bacteria Count During Ripening of Brazilian Regional Cheese Manufactured With the Addition of Autochthonous Cultures
Food Science and Technology
Biotechnology
Food Science
Effect of High-Pressure-Treated Starter on Ripening of Feta Cheese
Dairy Science and Technology
Biochemistry
Food Science
Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
