Publicaciones en colaboración con investigadores/as de University of Reading (3)

2017

  1. Blue-veined cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 415-435

  2. Hard cheeses

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 204-246

2015

  1. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Journal of Food Science, Vol. 80, Núm. 2, pp. E349-E358