Search Results - Nieto-Arribas, Pedro

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  1. 1
    Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

    Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture by Nieto-Arribas, Pedro, Seseña, Susana, Poveda, Justa M., Palop, Llanos, Cabezas, Lourdes

    Published in Food microbiology
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  2. 2
    Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

    Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects by Nieto-Arribas, Pedro, Seseña, Susana, Poveda, Justa M., Chicón, Rosa, Cabezas, Lourdes, Palop, Llanos

    Published in Food microbiology
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    Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

    Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as star... by Poveda, Justa M., Nieto-Arribas, Pedro, Seseña, Susana, Chicón, Rosa, Castro, Lucía, Palop, Llanos, Cabezas, Lourdes

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