Molecular study of Geotrichum strains isolated from Armada cheese
Sacristán, N., Mayo, B., Fernández, E., Fresno, J.M., Tornadijo, M.E., Castro, J.M.
Published in Food microbiology (01.12.2013)
Published in Food microbiology (01.12.2013)
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Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study
Herreros, M.A., Arenas, R., Sandoval, M.H., Castro, J.M., Fresno, J.M., Tornadijo, M.E.
Published in International dairy journal (01.04.2007)
Published in International dairy journal (01.04.2007)
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Journal Article
Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening
Arenas, R., González, L., Bernardo, A., Fresno, J.M., Tornadijo, M.E.
Published in Food control (01.06.2004)
Published in Food control (01.06.2004)
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Journal Article
Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese
Tornadijo, M.E. (Universidad de Leon, Leon, Spain.), Fresno, J.M, Carballo, J, Sarmiento, R.M
Published in Journal of food protection (01.11.1996)
Published in Journal of food protection (01.11.1996)
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Journal Article
Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
Tornadijo, M.E. (Universidad de Leon (Espagne). Departamento de Higiene y Tecnologia de los Alimentos), Fresno, J.M, Bernardo, A, Martin Sarmiento, R, Carballo, J
Published in Lait (1995)
Published in Lait (1995)
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Journal Article
Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety)
Fresno, J.M, Tornadijo, M.E, Carballo, J, Bernardo, A, Gonzalez-Prieto, J. (Departamento de Higiene y Tecnologia de los Alimentos, Universidad de Leon, 24071 Leon (Spain))
Published in Journal of the Science of Food and Agriculture (United Kingdom) (1997)
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Published in Journal of the Science of Food and Agriculture (United Kingdom) (1997)
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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
Fresno, J.M, Tornadijo, M.E, Carballo, J, Gonzalez-Prieto, J, Bernardo, A. (Department of Food Hygiene and Food Technology, University of Leon, 24071 Leon (Spain))
Published in Food Chemistry (United Kingdom) (1996)
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Published in Food Chemistry (United Kingdom) (1996)
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Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production
Tornadijo, M.E. (Universidad de Leon (Espagne). Departamento de Higiene y Tecnologia de los Alimentos), Fresno, J.M, Martin Sarmiento, R, Carballo, J
Published in Lait (01.11.1998)
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Published in Lait (01.11.1998)
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