Ana Margarida Costa Macedo Fortes
AuthID: R-000-110
81
TITLE: Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 3
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 3
INDEXED IN: 
Scopus
Scopus82
TITLE: Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 6
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 6
INDEXED IN: Scopus
Scopus83
TITLE: Changes in the major free fatty acids in Serra cheese throughout ripening Full Text
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 11-12
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 11-12
84
TITLE: Changes in the microflora of Serra cheese: Evolution throughout ripening time, lactation period and axial location Full Text
AUTHORS: Macedo, AC; Costa, ML; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 1
AUTHORS: Macedo, AC; Costa, ML; Malcata, FX ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 6, ISSUE: 1
