Benito Moreno García-rekin lankidetzan egindako argitalpenak (3)

1996

  1. Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

    Letters in Applied Microbiology, Vol. 23, Núm. 1, pp. 5-8

1995

  1. Microbiological Changes During Manufacture and Ripening of A Naturally Ripened Blue Cheese (Valdeon, Spain)

    Milchwissenschaft, Vol. 50, Núm. 7, pp. 381-384

1993

  1. Behaviour of Staphylococcus aureus strains FRI 137 and FRI 361 during the manufacture and ripening of manchego cheese

    International Dairy Journal, Vol. 3, Núm. 1, pp. 85-96