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  1. 1
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    Uso de emplaste a base de ajo (Allium sativum) y cebolla (Allium cepa) como preservante alternativo en queso morolique artesanal 2013 / by Alvarado Calderón, José Wilfredo

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  2. 2
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    Uso de parafina y cera de abeja melífera (Apis mellifera) como elementos para el método de conservación del queso morolique producido artesanalmente en El Salvador, San Vicente, 20... by Sorto Ayala, Melecio Javier

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  3. 3
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    Elaboración de quesos artesanales en Argentina / by Dianda, María Angélica

    Published 2005
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  4. 4
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    Tecnología quesera / by Villegas de Gante, Abraham

    Published 2012
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  5. 5
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    Determinación de la resistencia del Staphylococcus aureus aislado de quesos no madurados comercializados en el Mercado Central de San Salvador, a los antibióticos de prueba selecci... by Benitez Cruz, Evelyn Elizabeth

    Published 2012
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  6. 6
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    Fabricación de queso / by Scott, R.

    Published 1991
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  7. 7
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    Quesos: Tecnología y Control de Calidad / by Compaire Fernández, Carlos

    Published 1976
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  8. 8
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    Elaboración de quesos de oveja y de cabra / by Scholz, Wolfgang

    Published 1997
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