Isabel
Revilla Martín
Universidad Nacional Autónoma de México
Ciudad de México, MéxicoPublications in collaboration with researchers from Universidad Nacional Autónoma de México (5)
2013
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Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES (WAGENINGEN ACAD PUBL), pp. 531-544
2011
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Prediction of sensory attributes of cheese by near-infrared spectroscopy
Food Chemistry, Vol. 127, Núm. 1, pp. 256-263
2010
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The influence of breed on the organoleptic characteristics of Zamorano sheep's raw milk cheese and its assessment by instrumental analysis
International Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 216-223
2009
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Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production
Czech Journal of Food Sciences
2006
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Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation
Meat Science, Vol. 73, Núm. 3, pp. 491-497