Rosa María Capita González-rekin lankidetzan egindako argitalpenak (4)

2002

  1. Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese

    Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525

  2. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening

    LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232

  3. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese

    Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138

  4. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese

    Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344