Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

Autor: Izco, J.M. ^*, Irigoyen, A., Torre, P., Barcina, Y.

Publikováno v: In Food Control June 2000 11(3):201-207

Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

Autor: Larráyoz, P ^*, Ibáñez, F.C, Ordóñez, A.I, Torre, P, Barcina, Y

Publikováno v: In International Dairy Journal 2000 10(11):755-759

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

Autor: Pérez Elortondo, F.J. ^*, Albisu, M., Barcina, Y.

Publikováno v: In International Journal of Food Microbiology 15 August 1999 49(3):139-149

Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography

Autor: Nájera, A. L., Barcina, Y., de Renobales, M., Barron, L. J. R.

Publikováno v: Grasas y Aceites, Vol 50, Iss 4, Pp 289-297 (1999)
Grasas y Aceites; Vol. 50 No. 4 (1999); 289-297
Grasas y Aceites; Vol. 50 Núm. 4 (1999); 289-297
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

115 individual peaks were obtained by high-performance liquid chromatography of the sheep milk fat. Triglyceride components of the chromatographic peaks were predicted by means of mathematical equations relationing the log k' of the chromatographic p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b6251631cb9b4f31294c4acc7d277c9d
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/670

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