La investigación científica en el queso IdiazabalAlbisu Aguado, Marta and Nájera Ortigosa, Ana Isabel and Pérez Elortondo, Francisco José and Renobales, Mertxe de and Rodríguez Barrón, Luis Javier and Ruiz de Gordoa Arroniz, Juan Carlos and Virto Lecuona, Maria Dolores (2008) La investigación científica en el queso Idiazabal. Revista Internacional de los Estudios Vascos = Nazioarteko Eusko Ikaskuntzen Aldizkaria = Revue Internationale des Etudes Basques = International Journal on Basque Studies (53). pp. 395-431. ISSN 0212-7016
Official URL: http://www.euskomedia.org/analitica/15418 AbstractIdiazabal cheese has been extensively studied from a scientific perspective for the last 15 years. The present article describes some of the main factors that directly influence its sensory and hygienic quality, both during the fabrication process and during the ripening period. Among these factors the artisanally-prepared rennet and the role of grazing are considered.
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