Publicaciones en colaboración con investigadores/as de Universidade Do Porto (2)

2017

  1. Semi-hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 247-300

  2. Soft cheeses (with rennet)

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 301-325